Slow-simmered split pea soup
78
- Prep Time10 mins
- Total Time4 hrs 16 mins
- Makes11 cups
Andreas Trauttmansdorff
Imagine coming home to a big batch of heartwarming pea soup, without turning on the stove. Now that's a comforting thought! Just pull out the slow cooker and the rest is easy. It's worth it to use the smoked pork hock - it adds extra layers of flavour.
Ingredients
450-g pkg dried green split peas
4 cups chicken broth
3 cups water
3 celery stalks, thickly sliced
3 carrots, sliced
1 onion, finely chopped
2 tsp dried Italian seasoning
2 bay leaves
500 g smoked pork hock, about 1 lb
2 tsp Chipotle Tabasco sauce, optional
Instructions
Rinse peas with water. Drain well, then place in the bowl of a slow cooker (or see Stovetop directions, below). Pour in broth and water. Stir in celery, carrots, onion, Italian seasoning and bay leaves. Add pork hock.
Cover and cook until pork is tender and falling off the bone, 4 hours on high or 6 hours on low. Discard bay leaves. Place pork on a cutting board. Remove and discard skin, fat and bones. Cut meat into chunky pieces.
To thicken soup, whirl one-third in a food processor, then return to slow cooker. Add pork and stir to evenly mix. Taste and stir in Tabasco. Soup will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
Nutrition (per serving)
Calories 194, Protein 16g, Carbohydrates 29g, Fat 2g, Fibre 4g, Sodium 619mg.
Tips: Combine ingredients in a large saucepan. Cover and bring to a boil. Reduce heat and simmer until peas and pork are tender, 1 1/2 to 2 hours. Continue with recipe as above.