English235 min
Ham and split pea soup
Smoked ham and split peas in a slow cooker.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
178
Calories
1,068 kcal in this batch
Protein
12.2 g
Fat
10.1 g
Carbs
8.9 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Boil the smoked ham hocks about 20 minutes, until the meat is tender.
- 2
Keep 8 cups of that broth.
- 3
Dice about 2 cups of the meat.
- 4
Rinse the split peas.
- 5
The video did not say how many peas or how many hocks.
- 6
Put the broth, the peas, the thyme, and the bay leaf in the slow cooker.
- 7
Heat the oil.
- 8
Brown the ham 8 to 10 minutes with the salt and the pepper.
- 9
Add the celery, the onion, and the carrots.
- 10
Cook about 5 minutes.
- 11
Add the garlic and cook a couple of minutes more.
- 12
Add the ham and the vegetables to the cooker.
- 13
Cook until the peas are soft, about 3 hours.
- 14
Check it at 1 1/2 hours.
- 15
Add 1 or 2 cups of water if it is too thick.
- 16
On the stove, the same pot takes about 1 1/2 hours.
- 17
Salt and pepper to taste.
- 18
Sour cream can go on top.
- 19
The video did not say how much.
Cook's notes
2 tbsp granulated garlic can stand in for the 3 cloves.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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