Total time:

4 hours 16 minutes

Prep time:

10 minutes

Makes:

11 cups (2.75 L)

 
Andreas Trauttmansdorff

Ingredients

• 450 g pkg dried split green peas
•  900-mL carton chicken broth or 4 cups (1 L) chicken broth
• 3 cups (750 mL) water
• 3  celery stalks, thickly sliced
• 3  carrots, sliced
• 1  onion, finely chopped
• 2 tsp (10 mL) dried Italian seasoning
• 2  bay leaves
•  smoked pork hock, about 1 lb (500 g)
• 2 tsp (10 mL) chipotle Tabasco (optional)

Imagine coming home to a big batch of heartwarming pea soup, without turning on the stove. Now that’s a comforting thought! Just pull out the slow cooker and the rest is easy. It’s worth it to use the smoked pork hock – it adds extra layers of flavour.

Instructions

• Rinse peas with water. Drain well, then place in the bowl of a slow cooker (or see Stovetop directions, below). Pour in broth and water. Stir in celery, carrots, onion, Italian seasoning and bay leaves. Add pork hock.
• Cover and cook until pork is tender and falling off the bone, 4 hours on high or 6 hours on low. Discard bay leaves. Place pork on a cutting board. Remove and discard skin, fat and bones. Cut meat into chunky pieces.
• To thicken soup, whirl one-third in a food processor, then return to slow cooker. Add pork and stir to evenly mix. Taste and stir in Tabasco. Soup will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.

Stovetop Directions

Combine ingredients in a large saucepan. Cover and bring to a boil. Reduce heat and simmer until peas and pork are tender, 1 1/2 to 2 hours. Continue with recipe as above.

Nutrition (per Serving)

protein

16.1 g

fat

1.7 g

carbohydrates

28.9 g

fibre

4.4 g

iron

2.1 mg

calcium

39 mg

sodium

619 mg

calories

194 

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