Sunday, December 12, 2010

November 22 Winter Split Pea Soup

After discovering the wonders of pork roasts in the slow cooker I wanted to make use of a rather large bone left over from one meal. Most of our roasts were boneless but one was not. I rummaged through the pantry and found a bag of split peas. There was no question what we do with the bone after that. I just had to locate a good recipe. Not Your Mother's Slow Cooker Recipes For Two had just the one.

  • 1 2/3 cups green split peas, rinsed and picked over
  • 5 cups chicken broth
  • 1 small yellow onion, finely chopped
  • 1 medium-sized carrot, diced
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1 smoked pork chop (or leftover bone from a small ham)
  • 1/2 cup frozen petit green peas, thawed
  • Salt to taste
Place the split peas in the slow cooker; add broth, onion, carrot, celery, and bay leaf. Stir to combine. Nestle pork chop into the center of the crock. Cover and cook on low for 7 1/2 to 9 1/2 hours, until the split peas are completely tender. Remove and discard the bay leaf. Remove the pork chop and shred the meat off the bone; discard the bone and add meat to soup. Add petit peas and cook for another 90 minutes. Season with salt to taste.

Audrey's Tasks:
  1. Help measure and add ingredients
  2. Cover and turn on cooker
Mom's Tasks:
  1. Gather ingredients
  2. Assist Audrey
This was an easy meal to make with a toddler. It would be super easy for an adult to make. We decided to leave out the celery and fresh onion because we had none and instead added dried, minced onion and shredded carrot. It was very tasty. There was a debate about who got the leftovers. There was not much because I took the recipe from a cooking for two book.

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