Two-Pea Soup
By jads8627
I liked. Different than regular pea soup with the frozen peas. A little fresh tasting.
Rate this recipe
4.4/5
(9 Votes)
1 Picture
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.
Review this recipe