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Saturday, 8 November 2014

Easy Crock-Pot Split Pea and Ham Soup

Created By: Miriam Borys 

Servings:  5-6 


1 ham  hock ( we bought a ham with bone in to roast for a Ham & scalloped potato dinner. We used all the delicious ham for dinner, leftovers and sandwiches and saved the bone for this soup)
3 tbsp. olive oil
2 large onions - peeled and diced
2-4 carrots - peeled and cut into chunks
2 cups celery chunks
1 bag (500g) green split peas (these do not have to soak  overnight but they need to be rinsed well to remove the impurities
900ml chicken stock
1 cup red wine  (for deglazing
the pan)
3 bay leaves
1 tsp. thyme (fresh is best  but today I am using ground)
black pepper

Sauté mirepoix (onions, carrots, celery) on medium heat on the stove first. Sauté until transparent (just cooked and onions are slightly transparent) and turn off the heat and add to crock pot.
Add the following to the crock pot:
chicken stock, ham hock (bone), mirepoix, split peas, bay leaves, thyme, deglazed red wine liquid with fond, and black pepper.
Turn Crock Pot on to medium high, cover with a lid, and  allow to cook until you return from work. No need to peek!
Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered':
YouTube Channel: 

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