Split Pea Soup
February 11, 2024 • 0 comments
TF Smoked Pork Hocks come from our heritage pork and are smoked the old-fashioned way, with actual smoke in a smokehouse for an extended period, no shortcut injections of smoke flavorings here! These little beauties add depth and smoky, bacon-y flavor to Split Pea Soup!
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2 pounds) Smoked Pork Hocks
- (1) large onion, diced
- (3) celery stalks, diced
- (2) carrots, diced
- (1 pound) split peas, rinsed
- (8 cups) water or stock
- (3) bay leaves
- (1 1/2 tsp) oregano or herbs de Provence
- (3) garlic cloves, minced
- (to taste) salt & pepper
- (Optional garnish) dry sherry, sour cream, fresh cooked peas, toasted pumpkin seeds, fresh parsley, toasted bread
Directions
- Put everything in a slow cooker and cook on Low for 8-10 hours or High for 6-7 hours or until peas are tender. Note: cooker should be ½ to ¾ full. Remove pork hocks, shred meat from bones and return to cooker to heat back through.
- Serve with crusty bread, season to taste with salt and freshly cracked black pepper and your favorite garnishes (listed above). Whoever gets the bay leaf doesn’t have to do the dishes! Enjoy with your favorite white wine.
*Make 2 meals at once: While prepping the soup, prep a second one into a freezer bag so you have one for now and one for later with the same number of dishes! Freeze until ready to eat then thaw and follow the cooking instructions above.
Pro-tip: Leave broth/water out to conserve freezer space. and freeze until you need a quick dinner!
