Easy Slow Cooker Split Pea Soup

Classic split pea soup is good any time of the year.  If you prefer all vegetables, omit the ham hock and replace it with vegetable stock.

Ingredients

• 1 1/2 lb ham hocks
• 1 c diced celery
• 1 1/2 c diced carrots
• 2 c diced onions
• 1 lb dried green split peas
• 3 chicken bouillon cubes
• healthy dash black pepper
• 2 tsp minced garlic

1. Preheat slow cooker.  Heat 7 cups of water to simmering but not boiling and carefully pour into warming cooker.
2. Add all ingredients. 
3. Cover and cook on high 6 hours or low for 10 – 12 hours until pease are very soft and break down.
4. Remove ham, when cool enough to touch, cut meat off the bone and dice, returning to hot soup.

Serve the split pea soup with hot buttered cornbread, or break cornbread up into soup bowls.

Easy Slow Cooker Tips

Do’s and Don’ts For The Slow Cooker

1.  Do test your slow cooker before using it for the first time:  Fill it with 2 quarts of water and heat it for 8 hours.  If the final temperature fails to reach 185F, it is not safe to use.

2.  Don’t fill your slow cooker more than 2/3 full for best cooking, especially if you are going to be gone while it is on.

3.  Do preheat the slow cooker before adding ingredients, for best results.

4.  Don’t add raw pasta directly into the slow cooker.  Cook it first and add it during the last hour of cooking. 

5.  Do make sure that when cooking meat, always have water or stock level just covering the meat for even heat distribution.

6.  Don’t add raw rice unless you increase the liquid in the dish by 1 cup for eacup of uncooked rice.  Or, you can also add the cooked rice to the meal just before serving, allowing time for it to heat through.

7.  Do mist your slow cooker with vegetable oil cooking spray before adding ingredients to save time during cleanup.

8.  Don’t add dairy products like cream, milk and cheese until the last hour of cooking or they will curdle.

9.  Do thaw frozen meat and any other ingredients before adding them to the slow cooker.

10.  Don’t raise the lid during cooking time to peek.  The temperature of the cooking meal drops 10 to 15F and slows down the cooking process.

11.  Do use the low setting for all-day cooking.

12.  Don’t cook large pieces of meat like an entire chicken or roast because they will not cook evenly.  Cut the meat into uniform sections, if possible and always preheat that cooker!!

13.  Do soak precooked beans for 10 minutes and dried beans for about 90 minutes before using them in the slow cooker.

14.  Don’t let food cool down in the slow cooker.  If not serving inmmediately, store meal in the refrigerator. 

15.  Do remember vegetables cook slower than meats and poultry, so keep vegetables as close to the bottom as possible. 

16.  Don’t use the slow cooker to reheat leftovers.

Easy Slow Cooker Corn Casserole

YUM, add these ingredients to your slow cooker and enjoy a wonderful side dish tonight to any meat and salad.

Ingredients

• 3   1lb packages of frozen corn
• 12 ounces of cream cheese, chunked for best results
• 1/4 c stick margarine, chunked
• 6-7 slices American cheese, chunked
• 3 tbsp milk or 3 tbsp half and half
• 3 tbsp water
• 2 tbsp Splenda

Hint:  Add 1/4 c fiber powder for extra nutrition!!  You won’t taste it, and your colon and weight loss efforts will thank you! 

Combine all ingredients stirring to blend and pour into slow cooker that has been sprayed with cooking spray.  Cook on low for 4 hours, stirring occasionally.

This compliments a baked chicken meal, salad, and bread of your choice.