Tuesday, November 27, 2012

Split Pea Soup II

This one is from the Whole Foods website. It differs from version I in that it has fresh parsley and pork hocks, whereas the other has cloves and brown sugar. The tastes are decidedly different, though in a blind taste test Ma couldn't tell the difference! Need to see how the leftovers taste before I judge which one is better. This filled up my 4 qt slow cooker - don't go any smaller without adjusting the recipe. 
9/6/13 Finally return of cooler weather allowed me to use the slow cooker again. Made this tonight for dinner, excluding onions and salt. Used a mix of 2 kinds of green dahl. Increased garlic to 5 cloves and also added cumin and curry powder. Used no-salt chicken broth. Cooked on high for 5 hours - meat was not falling off bone like last time, but was cooked through. Served with baguettes.
Nov 2015 - Made this again with a giant smoked ham hock and only 4 c of beef broth, no onion, plus added cumin and curry powder. Was the best one according to MM.
  • 2 1/4 c dried green dahl, rinsed (16 oz)
  • 2 pork hocks (the small kind)
  • 2 carrots, chopped (~1 c)
  • 1/2 onion, chopped (less than 1 c)
  • 2 ribs celery, chopped (incl leaves if there are any)
  • 3 cloves garlic, minced
  • 1 bay leaf
  • handful chopped fresh parsley (1/4 c)
  • 6 c chicken broth
  1. Layer ingredients in slow cooker in the order given. Do not stir.
  2. Cook on low for 8-10 hours (or high 4-5 hours), until meat falls off bone (or until peas are very soft).
  3. Take out bay leaf and hocks. Pull of meat from bones and add back to pot.
  4. Optional: add salt and pepper.


  • Substitute 2 cups meat for the pork hocks, such as sauteed chicken sausage, ham, diced smoked turkey
  • Add a small diced potato.
  • Add rosemary.

Related Recipes

Split Pea Soup I - vegetarian, with cloves, curry powder, cumin and brown sugar

No comments: