Recipe of Quick Possession-free Slow-cooker Split Pea Soup

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate Possession-free Slow-cooker Split Pea Soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Possession-free Slow-cooker Split Pea Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Possession-free Slow-cooker Split Pea Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Possession-free Slow-cooker Split Pea Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Possession-free Slow-cooker Split Pea Soup estimated approx 4 hours.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Possession-free Slow-cooker Split Pea Soup using 17 ingredients and 8 steps. Here is how you cook that.
This soup will warm you to the bones on cold and wet winter days. Set it to start cooking in the morning before leaving the house, and come home to a delicious meal that will satisfy even the biggest appetites.
Ingredients and spices that need to be Prepare to make Possession-free Slow-cooker Split Pea Soup:
- Dry
- 16 oz Split Peas, Dried
- 1 large Ham Hock
- 3 medium carrots, sliced
- 1/2 cup onion, chopped
- 1/2 Green bell pepper, chopped
- 1 tbsp garlic, minced
- 1 each bay leaf
- 2 tbsp parsley, dried
- 1 tbsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp basil, dried
- 1/4 tsp cilantro, dried
- Wet
- 1 1/2 quart water
- 1/2 tsp worcestershire sauce
- 1 dash Sriracha sauce
Instructions to make Possession-free Slow-cooker Split Pea Soup
- Rinse and sort the split peas to remove any foreign matter.
- Add all the dry group ingredients, in order, layered into a large slow-cooker.
- Pour in the water slowly. Do not stir.
- Add the worcestershire and Sriracha sauce.
- Cover and cook 4-5 hours on high, or 8-10 hours on low (preferred,) until peas are soft and ham falls off the bone.
- Remove bones and bay leaf.
- To thicken the soup, if desired, mash some of the peas.
- Serve hot. Sourdough bread makes for an excellent accompanying side.
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