Possession-free Slow-cooker Split Pea Soup

Name: Possession-free Slow-cooker Split Pea Soup
Yield: 6 servings
Ingredients: 16 oz Split Peas, Dried; 1 large Ham Hock; 3 medium carrots, sliced; 1/2 cup onion, chopped; 1/2 Green bell pepper, chopped; 1 tbsp garlic, minced; 1 each bay leaf; 2 tbsp parsley, dried; 1 tbsp seasoned salt; 1/2 tsp black pepper; 1/2 tsp basil, dried; 1/4 tsp cilantro, dried; 1 1/2 quart water; 1/2 tsp worcestershire sauce; 1 dash Sriracha sauce

Kat @katharsys

Illinois

This soup will warm you to the bones on cold and wet winter days. Set it to start cooking in the morning before leaving the house, and come home to a delicious meal that will satisfy even the biggest appetites.

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Ingredients

4 hours

6 servings

Dry
16 oz Split Peas, Dried
1 large Ham Hock
3 medium carrots, sliced
1/2 cup onion, chopped
1/2 Green bell pepper, chopped
1 tbsp garlic, minced
1 each bay leaf
2 tbsp parsley, dried
1 tbsp seasoned salt
1/2 tsp black pepper
1/2 tsp basil, dried
1/4 tsp cilantro, dried
Wet
1 1/2 quart water
1/2 tsp worcestershire sauce
1 dash Sriracha sauce

Cooking Instructions

1

Rinse and sort the split peas to remove any foreign matter.
2

Add all the dry group ingredients, in order, layered into a large slow-cooker.
3

Pour in the water slowly. Do not stir.
4

Add the worcestershire and Sriracha sauce.
5

Cover and cook 4-5 hours on high, or 8-10 hours on low (preferred,) until peas are soft and ham falls off the bone.
6

Remove bones and bay leaf.
7

To thicken the soup, if desired, mash some of the peas.
8

Serve hot. Sourdough bread makes for an excellent accompanying side.