So, I'm totally over these October heat waves! Last week, we had two days near 100 degrees F, and most of the rest of the week was near 90 or above. I'm so ready for Fall...I guess that's why, when the temp dipped to a "cool" 75 degrees yesterday, I started craving one of my fall favorites...Split Pea Soup with Ham Hocks! Between church, school and work, I don't have a lot of time for meal preparation, so I really appreciate a hearty, satisfying meal that I can just throw in the crock pot. This is a very simple preparation, as I think the key to a really good pea soup is one that highlights the ingredients, instead of overshadowing them. Hope you enjoy it as much as we did!
1 pkg dried split peas
3 Cans Chicken Broth (depending on the size of your pkg of split peas, just make sure your chicken broth covers your split peas by a couple of inches or so)
1/2 red onion diced
1 carrot diced
2 stalks of celery diced
1 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
1 large smoked Ham Hock
Heavy Cream and Smoked Paprika for garnish (if you like, totally optional)
Throw all of the ingredients except the heavy cream and smoked paprika into a crock pot, set on high, and cook for about 4 or 5 hours, stirring occasionally.
Remove the Ham Hock, shred the meat, and throw the meat back in to the soup. Stir well to combine. Taste, and adjust seasonings if desired.
Ladle each serving into a bowl, drizzle with a little heavy cream and a light sprinkle of the smoked paprika.
Ready to serve!