Baton Twirlings Slow Cooker Split Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW COOKER SPLIT PEA SOUP WITH BACON AND HASH BROWNS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
• Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
• Cook on Low for 8 hours (or High for 6 hours).

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
• Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
• Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.

SLOW COOKER SPLIT PEA SOUP

Steps:

• Place the split peas in a colander. Rinse them well and pick through for any tiny pebbles or debris.
• In the base of a slow-cooker, combine the peas, onion, carrots, celery, garlic, ham, chicken stock and 1 1/2 cups of water. Tie the sprigs of thyme, parsley and the bay leaf together with a piece of kitchen twine, wrapped around the bundle a couple times, then add to the slow-cooker.
• Cover and cook on high heat for 4-5 hours, or low heat for 8-10 hours, until the peas are tender and have split to thicken the soup. Season with salt and pepper to taste. Serve topped with chopped parsley.

BATON TWIRLING'S SLOW COOKER COTTAGE ROLL

Steps:

• Remove wrapper from cottage roll.
• Rinse and place in slow cooker with peppercorns, bay leaf, celery, carrot, onion, bacon and potato.
• Add water to within 1 inch of top of slow cooker.
• Cover and cook on low setting 8 to 10 hours.
• Remove cottage roll, strain cooking liquid, discarding vegetable and seasonings.
• Take about 1/4 cup of the liquid& mix it with brown sugar& butter.
• Spread evenly over cottage roll, place under the broiler turning& basting often till it is browned.
• Slice cottage roll& serve.
• If desired, refrigerate remaining liquid overnight for Slow Cooker Split Pea Soup.

EMERIL'S SLOW-COOKER SPLIT-PEA SOUP

Steps:

• In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
• Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
• Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.