CROCK POT INTERNATIONAL SPLIT PEA SOUP

Steps:

• 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.
• Delicious& Dependable Slow Cooker Recipes.