Green Split Pea Soup

1. 1

   The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.

2. 2

   Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.

3. 3

   Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.

4. 4

   Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.

5. 5

   Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.

6. 6

   When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.

7. 7

   NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.

8. 8

   Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.

9. 9

   Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.

10. 10

    Prep time listed does not include overnight pre-soaking of the peas.

No additional tips available.