SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
BEAN & PEA SLOW COOKER SOUP
This is a good and hearty meal all by itself! We just loved it.
Provided by Donna Graffagnino
Categories Other Side Dishes
Time 8h30m
Number Of Ingredients 29
Steps:
- 1. In a large crock pot, add all of the ingredients that you like EXCEPT sausage, canned green beans and green peas. If using frozen green beans & peas then add with the other beans and peas.
- 2. Add the beer, ham bone (if using) or ham seasoning, and crumbled bacon.
- 3. Cook on low for about 8 hours. *(If using canned green beans and peas add those in the last hour.)
- 4. In the meantime, if you're adding the sausage, cut it into 1/4" circles and pan fry them, stirring often, until they start to brown. Drain on paper towels.
- 5. About 1 hour before serving add the sausage, stir well and heat through. Taste for seasoning and adjust as needed.
- 6. Garnish soup with thinly sliced green onion tops and serve with hot buttered corn bread. Enjoy! FREEZES WELL! To Pressure Can: Put hot soup into sterilized jars up to 1/2 inch from top. Seal and tighten band just until you have resistance - DO NOT over-tighten bands. Pressure cook according to the following directions: Dial Gauge Canner - Process at 11 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 2000 ft above sea level times may differ. Weighted Gauge Canner - Process at 10 pounds pressure - Pints 60 minutes and Quarts 75 minutes. Over 1000 ft above sea level times may differ. FOOD MUST BE COOKED BEFORE PROCESSING IN PRESSURE CANNER. DO NOT USE THE WATER BATH METHOD ~ I don't want anyone to get sick! *Note: cooked seafood can also be added but the processing time must be increased to 100 minutes for pints and quarts.
- 7. *TIPS: To prepare the night before serving, fry off the bacon and sausage, drain and set aside. Pour bacon grease into a container and refrigerate. Leave the crockpot in the OFF position and dump all the ingredients into the crock pot EXCEPT for the bacon grease and meats, cover and let sit overnight. In the morning add the bacon grease & crumbled bacon (if desired), ham bone and ham, stir and set the unit on low for 8 hours. Before serving add the cooked sausage and heat through. *COOKS NOTES: PLEASE READ - My recipe takes it to the extreme and most crock pots will not hold all of these beans/peas. Use the ones you like or will fit in your crock pot. Corn & tomatoes, in my opinion, really make a difference but can be left out if you don't like them. The 1 Cup of beer can be omitted - it will only alter the taste slightly but the beer does make a difference. This is not a low sodium recipe but it doesn't have an excessive amount of sodium/per serving. The portion you eat will be no saltier or have more sodium than the same size portion of one of the canned peas/beans. There is no salt added to the ingredient list - add it if you need to. The fresh vegetables don't have sodium nor do the dried herbs so that cuts down on the total sodium. If sodium is a problem get as many low-sodium canned items possible. If you must rinse off the creamy liquid from the peas & beans you will lose some of the flavor but it's still good, and if you use sausage, fry it off or boil it first to render the grease out. Make this your own! Drain the veggies that have a thin liquid like corn, green beans, green peas if desired. I prefer the frozen peas because they hold up better in the recipe, but canned is fine. If you want to leave the bouillon out, do it!
- 8. I usually add what I have on hand and sometimes I add lima or butter beans, Rotel tomatoes, a can of V-8 or tomato soup depending on if I want it to have more tomato flavor. This will fill a large crock pot to the very top. Either cut back on some of the ingredients to accommodate your slow cooker or divide it between two crock pots. Share this with family and friends or freeze/pressure can leftovers for later.
SLOW-COOKER SPLIT PEA SOUP
Provided by Food Network Kitchen
Time 6h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
- Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
- Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
SLOW-COOKER PEA SOUP
This slow cooker soup is one of my favorite meals to make during a busy workweek. When I get home I just add the milk, and supper is served! -Deanna Waggy, South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 537mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 14g fiber), Protein 20g protein. Diabetic Exchanges
SLOW COOKER BLACK BEAN SOUP
This is my old stand-by and I usually serve it along with quesadillas or chicken nachos, homemade salsa, guacamole, and tortilla chips. Ole!!
Provided by ashlynt
Categories Black Beans
Time 13h25m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Add beans and water to a large soup pot; bring to a boil.
- Lower the heat and simmer uncovered 10 minutes.
- Take pot off of stovetop; cover and let stand 1 hour.
- Drain beans.
- Add beans and the remaining ingredients to a 6-quart slow cooker.
- Cover and cook on low for 10-12 hours; adjust seasoning to taste by adding salt, pepper, cayenne, or hot sauce.
- Serve in individual soup bowls; may garnish with a dollop of sour cream and a sprig of fresh cilantro.
Nutrition Facts : Calories 174.5, Fat 0.7, SaturatedFat 0.2, Sodium 641.3, Carbohydrate 33.5, Fiber 7.2, Sugar 2.3, Protein 10.3
HEARTY SPLIT PEA, BEAN AND BARLEY SOUP
Make and share this Hearty Split Pea, Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
- Return to soup, discarding bone. Discard bay leaves.
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