Two-Pea Soup

By jads8627

I liked. Different than regular pea soup with the frozen peas. A little fresh tasting.

Ingredients

• 1 large chopped onions
• 2 mediums chopped carrots
• 2 stalks chopped celery
• 3 cloves chopped garlic
• 1 tablespoon olive oil
• Cup dry split peas
• 2 pounds meaty smoked pork hock
• 1/2 teaspoon dried summer savory or marjoram
• 1/4 teaspoon black pepper
• 1 16-ounce package frozen green peas
• 1/4 teaspoon packed fresh italian parlsey
• 2 tablespoons lemon juice

Details

Adapted from recipe.com

Preparation

Step 1

1. Thaw frozen peas. Finely chop onion, carrot, celery, and garlic. In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4 ½ cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or high for 4 ½ to 5 hours.
2. Remove pork hocks. Place thawed peas and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup.
3. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.