Thursday, June 12, 2008

Crockpot Challenge and Slow Cooking Thursday - Split Pea Soup

This is a combination of many different recipes, including Mable Hoffman and Martha Stewart and me!

1 pound package green split peas, rinsed
1 ham bone
2 carrots, diced
9 cups of chicken broth, or water with 4 1/4 teaspoons Penzeys Chicken Soup Base
a few shakes of California Seasoned Pepper or regular black pepper
1/4 teaspoon dried fennel
1/2 teaspoon dried mustard
1/2 teaspoon minced garlic
1/2 teaspoon oregano
1 bay leaf
1/4 teaspoon onion powder

Combine all ingredients in 5 quart crockpot. Cover and cook on Low for 6-8 hours (check at 6 hours if your c/p is fast and peas look mush-able). Remove bay leaf and bone, and pick off any edible-looking ham pieces, set aside. Use an immersion blender to puree. (Or you can process in a regular blender). Keep or return to the crockpot on Low an additional 1/2 hour if desired. This also freezes well in quart sized Zip-Loc baggies - stack and freeze flat on a plate to save space.