SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
SLOW-COOKER SPLIT PEA SOUP
Provided by Food Network Kitchen
Time 6h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
- Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
- Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
SLOW-COOKER PEA SOUP
This slow cooker soup is one of my favorite meals to make during a busy workweek. When I get home I just add the milk, and supper is served! -Deanna Waggy, South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 537mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 14g fiber), Protein 20g protein. Diabetic Exchanges
SLOW COOKER SPLIT PEA SAUSAGE SOUP
This is a soup I have come up with myself that everyone in my house will eat.
Provided by Dorothy Ingersoll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
- Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g
SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course, side dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
SLOW COOKER SPLIT PEA SOUP WITH CARROTS AND HAM HOCKS
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.-Heidi Schmidgall, Hancock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf. , Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 475mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 16g fiber), Protein 18g protein.
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
SLOW-COOKER SPLIT PEA SOUP
The classic pairing of mild split peas and rich ham come together in a delicious slow-cooker version.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175, Carbohydrate 34 g, Cholesterol 15 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg
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