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Name: Green Split Pea Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pound split peas (dried green or yellow); 2 cubes chicken bouillon (or 2 tsp. chicken bouillion granules); 1 ham hock; 1/2 large yellow onion chopped; 2 tablespoons garlic minced (sold in a jar); 6 cups water (plus 4 cups to soak the peas in); salt to taste; white pepper

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INGREDIENTS

1 pound split peas ; (dried green or yellow)
2 cubes chicken bouillon ; (or 2 tsp. chicken bouillion granules)
1 ham hock
1/2 large yellow onion ; chopped
2 tablespoons garlic ; minced (sold in a jar)
6 cups water ; (plus 4 cups to soak the peas in)
salt ; to taste
white ; pepper

INSTRUCTIONS

The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.

Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.

Add the chicken bouillon cubes (or the chicken bouillion granules), the onion, the garlic and the salt and pepper; do NOT stir.

Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.

Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.

When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.

NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.

Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.

Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.

Prep time listed does not include overnight pre-soaking of the peas.

NOTES

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Green Split Pea Soup

1 pound split peas (dried green or yellow)
2 cubes chicken bouillon (or 2 tsp. chicken bouillion granules)
1 ham hock
1/2 large yellow onion chopped
2 tablespoons garlic minced (sold in a jar)
6 cups water (plus 4 cups to soak the peas in)
 salt to taste
 white pepper

The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot. 
Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot. 
Add the chicken bouillon cubes (or the chicken bouillion granules), the onion, the garlic and the salt and pepper; do NOT stir. 
Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir. 
Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir. 
When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup. 
NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender. 
Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits. 
Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date. 
Prep time listed does not include overnight pre-soaking of the peas.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 4

Calories: 265
Calories from Fat: 63 (24%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.2g
Cholesterol 39.1mg		12 %
Sodium 813.1mg		28 %
Potassium 675.3mg		18 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 17.9g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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