Not everybody likes split pea soup. Not Dad, not Mike, and probably more. Mom, friends, and I think it’s delicious. Now that Autumn has started, I’ve brought out the slow cooker to kick-off this season’s culinary adventure. UPDATE: Mom made this for dad, and now he likes split pea soup.
Split Pea Soup
1 package (16 ounces = 1 pound) dried split peas
1 cup diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken stock + 1 cup water heated (10 minutes in microwave)
(Ingredient 10) 1 cup hot milk
Layer the first 9 ingredients in a 5-6 quart slow cooker in the order listed. Do not stir. Cover and cook on high for 4-5 hours or until vegetables are tender. Discard the bay laves. Whisk in the milk and let it cook a few minutes more before serving. Season with more salt and pepper.
I prefer the green peas over the yellow kind, however, I have not made this with the yellow ones. Maybe they’re better?
I’d prefer ham out of a pig to that out of a can, but I have to work with what we have. Costco used to have a very acceptable 12.5 ounce can of diced ham, but I didn’t see it last time I was there.
Puerto Rican Rice
8 3/4 ounce Rice, long grain white
5 tsp. Olive oil
4 1/2 oz Onions, chopped
4 1/2 oz Carrots, fine chopped
3 1/4 oz Celery, fine chopped
4 1/2 oz Red Onion diced 1/4″
4 1/2 oz Green Peppers diced 1/4″
1 3/4 tsp. salt
3/4 tsp. Black Pepper
Cook rice. Heat oil. Add onions, carrots and celery and sauté until tender but not brown (5 minutes). Stir in garlic, sauté 2 min. Add red onions and peppers and saute until bell pepper is just crisp-tender, 3minutes. Add cooked rice, salt, pepper, combine.
Puerto Rican Beans
13 1/2 ounce Kidney Beans
5 tsp. Olive Oil
6 3/4 ounce Onions, diced
1/2 ounce Garlic, minced
3/4 ounce Base vegetarian Chicken
3 1/2 cups Water
2 whole Bay Leaves
1/4 tsp. Cinnamon
1/2 tsp. Salt
1/8 tsp. Tabasco Sauce
3 1/4 ounce Cheddar cheese, grated
Carefully pick beans to remove all debris. Cover with water and soak beans overnight. Use enough cold water to cover by 3 inches. Drain. Rinse and drain again to remove all rocks. Add recipe amount pressure cooker about 1 hour. Heat oil. Add onions . Cover and cook until golden brown, stirring frequently, about 15 minutes. Stir in garlic, sauté uncovered about 3 minutes. Add vegetarian consommé to beans, then add beans, bay leaves, salt, Tabasco sauce to onions. Bring to boil, reduce heat, cover and simmer 20 minutes.