Fuji Mama’s Horribly Wrong, Yet Strangely Delicious, Slow Cooker Split Pea Soup
Makes about 8 servings
Recipe Notes: The cooking times indicated are normally more than adequate to soften split peas. They do not need to be pre-soaked. If you find that your peas are not softening, then you have one of two problems. Either your peas are old enough that they are so dried out that they won’t soften, or the water you are using to make your soup is hard, containing lots of dissolved minerals that prevent the peas from softening. If this happens to you, you may end up having a pot of crunchy soup. My advice? Laugh about it and next time ditch the old peas or use bottled water.
1 (16-ounce) package dried green split peas, rinsed
2 ham hocks
2 medium carrots, peeled and chopped
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 medium apple (I used Red Delicious), cored and chopped
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper, plus more as needed
5 cups vegetable stock
1. Layer the ingredients in the slow cooker in the order given, adding the water last (do not stir the ingredients). Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the peas are very soft and the ham is falling off the bone. Thin with water, if desired.
2. Remove the ham hocks from the pot. Cut away the outer skin and fat and remove the meat from the bones. Chop the meat into small pieces, then stir it into the finished soup. Add additional salt and pepper, as needed and serve.