Crock Pot Split Pea And Lentil 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.

CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.

CROCK POT SPLIT PEA AND LENTIL SOUP

Steps:

• Dump it all in the crock pot.
• Cook on high for 8 hours or until beans are soft.
• If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
• If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
• Serve with crispy French or Italian bread.

SLOW COOKER SPLIT PEA AND LENTIL SOUP

Steps:

• Sauté the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I'm from we call 'em crock pots-but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.
• Yep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.
• I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.

CROCKPOT SPLIT PEA, LENTIL, AND BARLEY SOUP AKA WEIGHT WATCHERS

Steps:

• In a slow cooker, layer every ingredient except the broth in order listed (do not stir). Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving.

LENTIL AND PEA SOUP (HAM HOCKS)

Steps:

• In a heavy (cast iron is best) dutch oven heat oil over medium heat.
• Add onion and garlic and cook about 5 minutes, stirring until soft.
• Add remaining ingredients except carrots,celery and lemon slices.
• Bring to boil.
• Reduce heat to low, cover pot.
• Simmer 1 1/4 hours.
• Add carrots and celery.
• Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
• Remove pot from heat.
• Lift out hocks and bay leaf, discard bay leaves.
• Cool hocks enough to handle, remove fat and bones.
• Put meat back in soup. Stir and heat gently.
• Float a lemon slice on top of each serving.

SLOW COOKER SPLIT PEA AND HAM SOUP

Steps:

• Layer ingredients in slow cooker in the order listed.
• Pour in water. Do not stir!
• Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
• Remove bones and bay leaf.
• Serve!