Two Peas in a Pot – Crockpot

Try This Slow Cooker Split Pea Soup Recipe With Pizazz

Nov 16, 2009 Susan Tabar

This hearty pea soup will tempt your taste buds and is a different take on the traditional versions of the past.

There is nothing better than a large bowl of hearty split pea soup to warm your body and soul in the fall and winter. Most countries around the world have been cooking up variations of this thick, nutritious porridge for years. Evidence shows that the pea has been around since prehistoric times. Although the pea is of uncertain origin, it is probably native to Central Europe or Central Asia. It is also probable that peas were brought from Greece or Italy by the Aryans 2,000 years before Christ. Peas, including their pods, were considered a sovereign spring medicine in medieval England. At first, they were grown only for their dry seeds and, even today, some varieties are grown extensively for split pea soup. The green pea was not mentioned in historical writings until after the Norman conquest of England, and garden peas did not become common until the eighteenth century.

Dried Peas are an Inexpensive Staple to Stock up on for Winter Cooking

Peas in dried seed form were a practical food for people in times past because they could be stored for winter and as protection against famine. Dried peas were also an important part of a ship's provisions during long voyages.

Green pea’s cousin, the black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen.

These alkaline-reacting vegetables are an outstanding source of vitamins A, B1, and C. Pea soup is chock full of fiber, protein and minerals as well making it a complete, balanced and healthy meal.

Both Vegetarians and Meat Lovers will Enjoy this Twist on Classic Split Pea Soup

Two Peas in a Pot – Split Pea & Black-eyed Pea Soup in a Crockpot

• 1 ½ 16 oz. package of dry split peas (24 oz.)
• ½ of a 16 oz. package of dry black-eyed peas (8 oz.)
• 2 large smoked ham hocks or 2 cups of pre-cooked diced ham or vegetarian TVP –1lb.
• 1 cup crumbled bacon bits or vegetarian variety
• 1 ½ cup chopped onion
• 2 cups chopped celery
• 1 ½ cups of chopped carrots
• 1 tbls. Minced garlic or 2 tsp. of garlic powder
• 2 teaspoons of dry thyme
• Dash of cayenne pepper
• ½ teaspoon of black pepper
• 1 teaspoon of Celtic sea salt
• 2 tbls. of olive oil ***only if not using ham hocks
• 1 32 oz. carton of organic chicken broth
• ½ cup of any red wine
• 5 ½ cups of pure water
• Chopped parsley as garnish
• Croutons as garnish

Directions:

1. Rinse peas well in a colander
2. In a 5-6 quart slow cooker, combine everything except ham
3. Add ham and submerge in mixture
4. Cover and cook on low for 8-10 hours
5. Remove ham hocks and skim fat from surface of soup
6. Trim fat from the meat and cut into chunks or shreds if using hocks and place back into soup
7. Stir thoroughly and serve in a bowl with croutons and parsley sprinkled on top

**** It is recommended that ingredients be organic as they retain better flavor and more nutrients without chemicals. Uncured meat is preferred.

The copyright of the article Two Peas in a Pot – Crockpot in Recipes is owned by Susan Tabar. Permission to republish Two Peas in a Pot – Crockpot in print or online must be granted by the author in writing.

Split Pea Soup

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