I came up with this recipe on a very foggy day in June when I was craving Split Pea Soup, but didn’t have all the usual onions/parsley/garlic/celery I usually use. I decided to give the soup a whirl with what I had in my kitchen. The real difference here is using a smoked pork shank instead of the more typical ham hock. The soup is less fatty, less salty and the meat that’s returned to the cooker is tender and just adds another layer of flavor.
EASY SPLIT PEA SOUP
1 16-ounce bag split peas, rinsed and sorted
1 2-lb smoked pork shank (less fatty than a ham hock)
2 large carrots, diced
6 cups low fat chicken broth
¼ t. salt
¼ t. ground black pepper
1 bay leaf
Put it all the ingredients in a slow cooker (at least a 4.5 quarts). Cover and cook on high for 6 hours (or until you get home from work). Remove the pork shank and bay leaf from the cooker. Pull the meat off the shank and dice. Check the seasonings and add more salt and pepper if needed. Return the meat to the cooker. Ladle it into bowls and serve with French bread and a glass of Collaboration. THAT’S IT, it’s just that easy. PS, I can’t wait to try this with the new Cabernet Franc.