Recipes - Ginnys 742475 User Manual

Slow Cooker Split Pea Soup
This recipe is highly recommended for a cold, rainy day. Feel free to
substitute a cup of left over, bite-size pieces of ham for the pork hock. For
the ultimate comfort meal, serve with warm, crusty bread and butter.
4 strips bacon
1 large onion, chopped
1 meaty, smoked pork hock
1 bag (16 oz.) green split peas, rinsed
3 carrots, peeled & chopped
1. Cook the bacon over low/medium heat in a pan on the stovetop until
crispy. Remove the bacon and add the onion to the bacon fat. Brown the
onions for about 2 minutes.
2. Add the bacon, onions and any remaining fat to the slow cooker pot.
3. Add all other ingredients to the pot and stir. Cook on HIGH for 4 hours or
LOW for 6-7 hours.
4. Using tongs, remove the hock and place on a cutting board. Separate the
meat from the bone and fat. Chop the meat into bite-size pieces and add
back to the pot.
Serves 6

RECIPES

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8 c. water
1 T. salt
½ t. pepper
2 sprigs rosemary
1 bay leaf
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