RECIPES
12
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Slow Cooker Split Pea Soup
This recipe is highly recommended for a cold, rainy day. Feel free to
substitute a cup of leftover, bite-size pieces of ham for the pork hock. For
the ultimate comfort meal, serve with warm crusty bread and butter.
4 strips bacon
8 cups water
1 large onion, chopped
1 Tbsp. salt
1 meaty, smoked pork hock
½ tsp. pepper
1 bag (16 oz.) green split peas, rinsed
2 sprigs rosemary
3 carrots, peeled & chopped
1 bay leaf
1. To avoid cross contamination, wash hands and utensils after touching
raw meats, poultry, seafood or eggs.
2. Cook the bacon over low/medium heat in a pan on the stovetop until
crispy. Remove the bacon and add the onion to the bacon fat. Brown the
onions for about 2 minutes.
3. Add the bacon, onions and any remaining fat to the slow cooker pot.
4. Add all other ingredients to the pot and stir. Cook on HIGH for 4 hours or
LOW for 6–7 hours.
5. Using tongs, remove the hock and place on a cutting board. Separate the
meat from the bone and fat. Chop the meat and add back to the pot.
Serves 6