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Discussion Starter · #1 ·
I need a recipe that I can make in the crock pot. I didn't see one here.<br><br>
Anyone have one they tried?<br><br>
I saw <a href="http://www.fatfreevegan.com/crockpot/split_pea.shtml" target="_blank">this one</a> that seems simple enough.
 

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timmy, are you a veggie?<br><br>
i have a fabulous split pea soup recipe, but it calls for ham hocks. let me know.
 

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Discussion Starter · #3 ·
I'd prefer veggie (the lovely E tends to eat that way) but I am open to trying the meat version.
 

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1 large onion, diced<br>
1 c carrot, shredded<br>
1 c celery, chopped<br>
1 1/2# smoked ham hocks<br>
2 t marjoram, dried<br>
1 1/2 c split peas, dried<br>
8 c water<br>
salt and pepper to taste<br><br>
put all of the ingredients (save for the S&P) in your crock pot. cook on low for 8 hours. remove the hocks from the soup, skim the fat off the soup, trim the meat from the hocks, puree or mash the soup with a blender or fork, and add the meat back to the soup. season to taste with salt and pepper.<br><br>
i can no longer eat this soup because of the hocks, and i've tried myriad ways to get it to taste right by adding varying amounts of liquid smoke, bay leaves, etc. i have, essentially, given up, and only eat vegetarian split pea soup when i am out.
 

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Discussion Starter · #5 ·
Thanks. I may give this a try if I can convince a friend to let me use her kitchen. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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I have a veggie one.<br><br>
From <span style="text-decoration:underline;">Fresh From the Vegetarian Slow Cooker</span>:<br><br><b>Split Pea and Parsnip Soup</b><br><br>
1 T olive oil<br>
1 med yellow onion, chopped<br>
2 large parsnips, peeled, halved lengthwise, and cut into thin half-moons<br>
1 lb dried split peas, picked over and rinsed<br>
1 t dried thyme<br>
1 bay leaf<br>
6 C veggie stock<br>
1 t salt, or to taste<br>
black pepper to taste<br>
1 t Liquid Smoke (optional - adds a hint of a "bacony" flavor)<br><br>
Heat the oil in a large skillet over medium heat. Add the onion and parsnips. Cover and cook until softened, about 5 min.<br><br>
Transfer the veggies to a 4- to 6- quart slow cooker and add the peas, thyme, bay leaf, and stock. Cover and cook on Low for 8 hours, stirring once during the cooking process if possible.<br><br>
Season with the salt & pepper to taste. Stir in liquid smoke if using. Discard the bay leaf.
 

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Discussion Starter · #7 ·
Thanks!! I'm going to try and make that one next week. Yum.
 
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