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Old 03-01-2008, 08:22 AM   #1
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Split Pea Soup

Well I made a ham last weekend and saved the leftover bone for soup for this weekend.

Everything is in the crockpot and should be ready around lunch time. I'll post finished pics then!
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Old 03-01-2008, 08:28 AM   #2
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How about posting the recipe along with the finished pics
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Old 03-01-2008, 08:36 AM   #3
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Okay!
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Old 03-01-2008, 09:18 AM   #4
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Old 03-01-2008, 09:31 AM   #5
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must have been hard work splittin all those peas one at a time.
What knife do you prefer for that?
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Old 03-01-2008, 12:10 PM   #6
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Quote:
Originally Posted by Captain Morgan
must have been hard work splittin all those peas one at a time.
What knife do you prefer for that?
Henckels chef knife.
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Old 03-01-2008, 12:14 PM   #7
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Okay, soup is done. WAY too salty. I just diced up some potatoes and threw them in and put it back on to simmer. I think I read somewhere that that will take away some of the saltiness. Lets hope!


1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste) (Should be 1 tsp.)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone

I would change the seasoned salt to 1 tsp next time. Other than that, it had a nice taste.
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Old 03-01-2008, 12:17 PM   #8
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You crack the peas with your teeth and then spit them into the pot. That should have gotten rid of the salt for Nick.
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Old 03-01-2008, 12:20 PM   #9
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Quote:
Originally Posted by Nick Prochilo
Okay, soup is done. WAY too salty. I just diced up some potatoes and threw them in and put it back on to simmer. I think I read somewhere that that will take away some of the saltiness. Lets hope!


1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste) (Should be 1 tsp.)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone

I would change the seasoned salt to 1 tsp next time. Other than that, it had a nice taste.
Just a suggestion Nick, maybe next time, use less salt. Looks great though!!!!
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Old 03-01-2008, 12:30 PM   #10
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[quote=Bruce B]
Quote:
Originally Posted by "Nick Prochilo":1fg7v9ur
Okay, soup is done. WAY too salty. I just diced up some potatoes and threw them in and put it back on to simmer. I think I read somewhere that that will take away some of the saltiness. Lets hope!


1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste) (Should be 1 tsp.)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone

I would change the seasoned salt to 1 tsp next time. Other than that, it had a nice taste.
Just a suggestion Nick, maybe next time, use less salt. Looks great though!!!![/quote:1fg7v9ur]

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Old 03-01-2008, 06:32 PM   #11
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if it is still too salty add some sugar and lemon juice.
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Old 03-02-2008, 06:03 AM   #12
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Quote:
Originally Posted by Diva Q
if it is still too salty add some sugar and lemon juice.
Thanks. Any ratios I should use?
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Old 03-02-2008, 07:39 AM   #13
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Diva Q":2jejirsr
if it is still too salty add some sugar and lemon juice.
Thanks. Any ratios I should use?[/quote:2jejirsr]

Wouldn't it just be easier to use less salt ?
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Old 03-02-2008, 07:55 AM   #14
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Put a potatoe in in whole...that will suck up the salt.
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Old 03-02-2008, 08:17 AM   #15
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I can tell you that the potato trick works. When I was a kid, my great grandma and grandma had a pot of chicken soup going, they both put salt in not knowing the other did, it worked. Only reason I know this is I was bringing wood in for the stove and they were swearing at each other like a couple of sailors. (till they saw me) I still get a laugh when I think about it.
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Old 03-02-2008, 08:19 AM   #16
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[quote=john pen][quote="Nick Prochilo":2x5bftu4]
Quote:
Originally Posted by "Diva Q":2x5bftu4
if it is still too salty add some sugar and lemon juice.
Thanks. Any ratios I should use?[/quote:2x5bftu4]

Wouldn't it just be easier to use less salt ?[/quote:2x5bftu4]

Yeah before hand, this is after the fact. I followed a recipe to the tee and look what happens!
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Old 03-02-2008, 10:35 AM   #17
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a whole peeled potato, right?
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Old 03-02-2008, 10:36 AM   #18
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Quote:
Originally Posted by Captain Morgan
a whole peeled potato, right?
Yeah thats what Bob said.
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