Fix-It and Forget-It Pink Cookbook (33 page)

Sally Holzem

Schofield, WI

1-lb. pkg. split peas

1 ham hock

1 carrot, diced

1 onion, diced

1 rib celery, diced

2 qts. water

¼ tsp. pepper

1 bay leaf

2 whole allspice

3 potatoes, diced

1 tsp. sugar

1. Wash and sort split peas, removing any stones. Then combine ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Remove ham bone. Cut meat off and dice. Return meat to soup. Stir through.
   
4. Remove bay leaf before serving.
   

Kelly Amos

Pittsboro, NC

2 cups dry split peas

2 qts. water

2 onions, chopped

2 carrots, peeled and sliced

4 slices Canadian bacon, chopped

2 Tbsp. chicken bouillon granules,
or
2 chicken bouillon cubes

1 tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-9 hours.
   

Variation:

For a creamier soup, remove half of soup when done and purée. Stir back into rest of soup.

Kathy Hertzler

Lancaster, PA

1½-lb. boneless pork shoulder roast

1 cup yellow,
or
green, split peas, rinsed and drained

½ cup finely chopped carrots

½ cup finely chopped celery

½ cup finely chopped onions

49½-oz. can (approximately 6 cups) chicken broth

2 tsp. curry powder

½ tsp. paprika

¼ tsp. ground cumin

¼ tsp. pepper

2 cups torn fresh spinach

1. Trim fat from pork and cut pork into ½-inch pieces.
   
2. Combine split peas, carrots, celery, and onions in slow cooker.
   
3. Stir in broth, curry powder, paprika, cumin, and pepper. Stir in pork.
   
4. Cover. Cook on Low 10-12 hours, or on High 4 hours.
   
5. Stir in spinach. Serve immediately.
   

Karen Stoltzfus

Alto, MI

2 carrots

2 ribs celery

1 onion

1 parsnip

1 leek (reserve 3 inches of green)

1 ripe tomato

1 ham hock

1¾ cups (1 lb.) dried split peas, washed, with stones removed

2 Tbsp. olive oil

1 bay leaf

1 tsp. dried thyme

4 cups chicken broth

4 cups water

1 tsp. salt

¼ tsp. pepper

2 tsp. chopped fresh parsley

1. Cut all vegetables into ¼-inch pieces and place in slow cooker. Add remaining ingredients except salt, pepper, and parsley.
   
2. Cover. Cook on High 7 hours.
   
3. Remove ham hock. Shred meat from bone and return meat to pot.
   
4. Season soup with salt and pepper. Stir in parsley. Serve immediately.
   

Dorothy M. Van Deest

Memphis, TN

2 Tbsp. butter,
or
margarine

1 cup minced onions

8 cups water

2 cups (1 lb.) green split peas, washed and stones removed

4 whole cloves

1 bay leaf

¼ tsp. pepper

1 ham hock

1 cup finely minced celery

1 cup diced carrots

¹
/
₈
tsp. dried marjoram

1 tsp. salt

¹
/
₈
tsp. dried savory

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Remove ham bone and bay leaf before serving. Debone meat, cut into bite-sized pieces, and return to soup. Stir in and serve.
   

Variation:

For a thick soup, uncover soup after 8-10 hours and turn heat to High. Simmer, stirring occasionally, until the desired consistency is reached.

Rosemarie Fitzgerald

Gibsonia, PA

Shirley Sears

Tiskilwa, IL

2 cups dried split peas

4 cups water

1 rib celery, chopped

1 cup chopped potatoes

1 large carrot, chopped

1 medium onion, chopped

¼ tsp. dried thyme,
or
marjoram

1 bay leaf

½ tsp. salt

1 garlic clove

½ tsp. dried basil

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-12 hours, or on High 6 hours, until peas are tender.
   

Variations:

For increased flavor, use chicken broth instead of water. Stir in curry powder, coriander, or red pepper flakes to taste.

Ethel Mumaw

Berlin, OH

2 cups dry bean mix, washed with stones removed

2 quarts water

1 ham hock

1 tsp. salt

¼ tsp. pepper

16-oz. can tomatoes

1 large onion, chopped

1 garlic clove, minced

1 chili pepper, chopped,
or
1 tsp. chili powder

¼ cup lemon juice

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8 hours. Turn to High and cook an additional 2 hours, or until beans are tender.
   
3. Debone ham, cut meat into bite-sized pieces, and stir back into soup.