Karen’s Split Pea Soup

Name: Karen’s Split Pea Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: 2 ribs celery; 2 carrots; ¼ tsp. pepper; 2 tsp. chopped fresh parsley; 4 cups water; 1 tsp. salt; 1 tsp. dried thyme; 4 cups chicken broth; 2 Tbsp. olive oil; 1 bay leaf; 1 ham hock; 1¾ cups (1 lb.) dried split peas, washed with stones removed; 1 leek (keep 3 inch of green); 1 ripe tomato; 1 onion; 1 parsnip

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
8 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Karen Stoltzfus Alto, MI

Ingredients

2 carrots
2 ribs celery
1 onion
1

Americas
United States
MI
Alto
Soup
Gluten-free

Method

Cut all vegetables into ¼-inch pieces and place in slow cooker. Add remaining ingredients except salt, pepper, and parsley.
Cover. Cook on High 7 hours.
Remove ham hock. Shred meat from bone and return meat to pot.
Season soup with salt and pepper. Stir in parsley. Serve immediately.