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I grew up detesting pea soup. I thought it tasted gross and looked worse. However, this year, when I had a big ol' hambone left over from Christmas dinner, I figured I'd give it another go. I'm glad I did, because what I cooked was delicious. I ate two giant bowls of it, and although I'll spare you a description of the aromatic after effects, I want to make this again!
I adapted the recipe from My Paleo Crockpot. (Split peas, btw, are not considered paleo, because cavemen thought peas were gross). Here's how it goes:
6-quart crockpot
-2 cups dried split peas. I used yellow from a local organic farm.
-1 meaty ham bone, 2 ham hocks or 2 cups diced ham
-3 carrots, diced
-1 small onion, diced
-2 cloves garlic, minced
-1/4 cup chopped fresh parsley
-1 bay leaf
-dash salt
-dash pepper
-6 cups vegetable bouillon stock
Layer ingredients in the order listed here, pouring the stock over it all at the end.
Cook on low for 8-10 hours. If you used a ham bone, the meat should be falling off easily.
Dig out the bone and bay leaf, and serve it up. OM NOM NOM.
I adapted the recipe from My Paleo Crockpot. (Split peas, btw, are not considered paleo, because cavemen thought peas were gross). Here's how it goes:
6-quart crockpot
-2 cups dried split peas. I used yellow from a local organic farm.
-1 meaty ham bone, 2 ham hocks or 2 cups diced ham
-3 carrots, diced
-1 small onion, diced
-2 cloves garlic, minced
-1/4 cup chopped fresh parsley
-1 bay leaf
-dash salt
-dash pepper
-6 cups vegetable bouillon stock
Layer ingredients in the order listed here, pouring the stock over it all at the end.
Cook on low for 8-10 hours. If you used a ham bone, the meat should be falling off easily.
Dig out the bone and bay leaf, and serve it up. OM NOM NOM.
