Weekend Bonus! Slow Cooker Two Pea Soup
1 large onion, cut in wedges
2 medium carrots, cut in 1-inch pieces
2 stalks celery, cut in 1-inch pieces
3 cloves garlic, peeled
1 Tbsp. olive oil
1 cup dry split peas, rinsed and drained
2 lb. meaty smoked pork hocks
1/2 tsp. dried summer savory or marjoram, crushed
1/4 tsp. black pepper
1 16-oz. pkg. frozen green peas
1/3 cup packed fresh Italian (flat-leaf) parsley leaves
2 Tbsp. lemon juice
Thaw frozen peas.
Finely chop onion, carrot, celery, and garlic (do not roast).
In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water.
Add pork hocks; cover.
Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours.
Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup.
Season to taste with salt and pepper. Just before serving, stir in lemon juice.
Original article: bhg.com