I didn’t plan to post two soup recipes back-to-back, but that’s just the way things go sometimes. I always get so excited when it’s finally cool enough out to make soup!
Shawn must have been in a soup mood too, because he’s been bugging me to make pea soup for a few weeks already. I guess I took too long, because he took matters into his own hands and made it himself on his day off. (He pretends that he can’t cook, but he’s actually really good at it! He also makes awesome stroganoff.)
Shawn’s Split Pea Soup
Serves 8
Prep Time: 5 minutes; Total Time: 6 hours
Ingredients
- 8 cups unsalted Chicken Stock
- 1 medium Onion, chopped
- 1 1/2 cups matchstick cut Carrots
- 1 1/2 cups chopped Celery (including green tops)
- 3 Smoked Ham Hocks
- 2 ounces Pancetta, diced
- 1 cup Water
- 12 ounces Green Split Peas
- 12 ounces Yellow Spit Peas
- 2 Tablespoons whole Black Peppercorns
Preparation
- Combine all ingredients in a slow cooker. Cook on high for 6 hours.
- Remove and discard ham hocks before serving.
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