Betty Crockers Split Pea Soup Revised Recipes

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.

Steps:

• Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
• Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

Steps:

• In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
• Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
• Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Steps:

• In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
• Remove from heat; cover and let stand 1 hour.
• Add ham shank, onion, celery, parsley and pepper; heat to boiling.
• Reduce heat; cover and simmer 1-1/2 hours.
• Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
• Remove bone; trim meat from bone and add meat to soup.
• For a thinner consistency, stir milk or water into soup.
• Season to taste.

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.