Saturday, July 3, 2010

Crock Pot Pea Soup


16 ounces dried split peas
2 cups diced fully cooked hamand bone
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups-chicken broth-or as needed
1 cup hot milk


1.In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
No matter how hard it is-do not stir until 4-5 hours have passed.

No comments :