Split Pea Soup

Ingredients:

• Dried spilled peas: 14 oz.
• Carrots: 3.
• Red pepper: 1 tsp.
• Celery: 3.
• Bay leaves: 1 tsp.
• Carrots: 3.
• Chicken broth: 4 cups.
• Dried oregano: 1.5 tsp.
• Hambone: 1.

Instructions:

1. Fill a large saucepan with chicken broth, water, dried split peas, ham shank or hock, and bay leaf.
2. Lower the thermostat as soon as it starts to come to a boil., and simmer for an hour.
3. Cut out the ham bone. As the peas absorb a lot of the liquid at this time, you generally add another cup of water.
4. For a smooth texture, use a hand-held blender.
5. Add the sausage, potatoes, carrots, celery, for instance, and onions.
6. Likewise, add the horseradish, Italian seasoning, parsley, basil, and Worcestershire sauce, as well.
7. After bringing to a boil, reduce the heat and simmer the veggies for one hour, or until they are tender.
8. Once the peas are cooking through, cover and simmer either on moderate for a few hours, or on low for six to eight hours.
9. The ham bone is careful of the slow cooker and put on a large chopping board.
10. Don’t leave any flesh on the bone.
11. Put the meat back in the slow cooker.
12. Blend well.
13. Serve right away.

Notes:

You will want to add a few additional ham chunks if your ham bone is not very meaty. The ideal amount of meat is three cups in total. Smoked ham hocks are a fantastic substitute for ham bones if you don’t have any. A thicker split pea soup is what we like.

Storage information:

Keep them in a cold place for almost 4 days. They could take longer to cook if they were in your pantry for a long period.

Nutritional facts:

Calories: 220 kcal.
Fiber: 7 g.
Trans fat: 1 g.
Sugar: 5 g.
Protein: 7 g.
Cholesterol: 43 mg.