[wpurp-searchable-recipe] – – split peas (sorted and rinsed), olive oil, medium onion (chopped), medium carrots (diced), large stalk celery and tops (chopped), dried thyme, water, ham hock (or use a smoked turkey leg), Sea salt and freshly ground black pepper (to taste), Place rinsed split peas in a slow cooker. ; Heat the oil in a skillet over medium heat; sauté onion, carrot, and celery for 3 minutes; add to slow cooker along with the thyme. ; Fill the slow cooker with the water and salt and pepper to taste. Bury the ham hock or smoked turkey leg in the peas. ; Cover and cook on LOW for 8 to 10 hours.; – <strong>SERVING SUGGESTION:</strong> A relish tray of carrot and celery sticks, cherry tomatoes and whole black olives. Add some crusty bread and butter.
<strong>VEGETARIAN:</strong> Skip the meat, use vegetable broth instead of half of the water to add flavor.
<strong>KOSHER:</strong> Use the smoked turkey leg instead of the ham hock OR follow Vegetarian option.
<strong>GLUTEN-FREE:</strong> No changes necessary.
<strong>NUTRITION:</strong> Per Serving: 327 Calories; 8g Fat; 20g Protein; 44g Carbohydrate; 18g Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 7 – Dinner – Classic[/wpurp-searchable-recipe]
London Fog Split Pea Soup