Crockpot International Split Pea Soup

Instructions

In slow cooker stoneware, combine all ingredients except lemon juice and parsley. Cover and cook on Low for 12 hours or on High for 6 hours, until vegetables are tender and broth is well flavoured. Remove ham hock and stir in lemon juice. Ladle into bowls an garnish with parsley.

TIPS: Traditionally, yellow split peas are not soaked before cooking, but I have found that they can be tough unless they are pre-soaked. To be safe, I suggest the following: Bring the peas and 6 cups water to boil. Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients. Drain and rinse before adding to the recipe.

Smoked ham hocks are available from butchers and can often be found in the meat section of well-stocked supermarkets. They are wonderful flavour enhancers, particularly for legumes.

VARIATION:

South-western-Style Split Pea Soup: In a heatproof bowl, soak 2 New Mexico chillies in 2 cups boiling water for 30 minutes. Drain and discard liquid and stems. Chop finely. Add to soup along with onions and other ingredients. For a spicier version, add 1 finely chopped jalapeno pepper along with the reconstituted chillies. To serve, top with sour cream and garnish with finely chopped cilantro instead of parsley.

MAKE AHEAD: This soup can be cooked overnight, then refrigerated until ready to serve.

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Author's Comments

In Canada, it is a traditional Quebec dish, made with split yellow peas and flavoured with salt pork. Citizens of the Middle East are likely to enjoy a vegetarian version, seasoned with cumin and lemon. This recipe borrows a bit from each of these cuisines. I like to serve this soup steaming hot with plenty of fresh, dark bread, coleslaw and sliced Cheddar cheese. It makes a great winter meal.

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