The following recipe is my adaptation of this recipe found on about.com, and serves 6 to 8. Although most traditional recipes call for more celery, I make my soup with relatively little celery because Greg hates celery. The first time I made this soup I added 1 teaspoon of salt, which is much less than the original recipe but still tasted too salty, no doubt because of the saltiness of the ham hock. So, I no longer add any salt unless the soup needs it after I've tasted the finished product. My recipe is also zestier than the original, but without being spicy or hot. If you'd like to add a little kick, I recommend a splash or more of an uncomplicated vinegar-pepper hot sauce such as Texas Pete, Tabasco or even Busha Browne's Pukka Sauce. You can freeze this soup without any loss of flavor or texture.
1 lb (about 2 1/2 cups) dried green split peas, rinsed and picked over
1 meaty country ham hock (approx. 1 lb.)
4 carrots, peeled and sliced (approx. 1 1/3 cups or 10oz)
1 medium onion, chopped (approx. 1 cup)
1 small celery rib, chopped (approx. 1/2 cup)
4 cloves garlic, minced
2 bay leaves
2 tsp. dried parsley
1/2 tsp ground black pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 quart chicken stock (I make my own) plus 3 cups water, combined
Layer the ingredients in your crock pot in the order given and do not stir.
|After about 1 hour on high|
Cover and cook on high for 5 to 6 hours OR on low for 10 to 12 hours. Alternatively, to reduce cooking time, heat the stock & water to just below a simmer and add while hot - if you do it that way, the soup should cook in 4 to 5 hours on high OR 8 to 10 hours on low.
|Pureed & ready to serve|
PS: This recipe is the answer to our December Crock Pot Game. We play a new Crock Pot Game on the first of each month on the Carolina Sauce Facebook Page, and the winner gets a prize pack of sauces & seasonings. Be sure to like us on Facebook for your chance to win FREE sauce when we play the next game, on New Year's Day!