Preparation

Note: We use a large 6-1/2 quart slow cooker for this recipe, which will make 6 to 8 servings. The recipe may be halved for a smaller cooker.

It’s a good idea to start preparing the soup early in the morning, or the evening before. If the split peas are old, it might be best to start the peas the night before on a "low" setting with 10 cups of cold water. To start cooking in the morning, set slow cooker to “high.” Preheat 10 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.

When the green split peas soften and begin to break apart, wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover.

Wash and dice celery and add to the onions and carrots.  Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.)  Then add them to the slow cooker.

For this recipe, we used frozen, chopped collard greens, which we also precooked in the covered dish in the microwave, and then added to the soup.

Add all the seasonings except the lemon juice to the slow cooker and mix well. Add more hot water, as necessary. Cover and leave on “high” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.  When the soup begins to boil, reduce the heat to "low" and simmer until ready to eat.

The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.

When split peas are soft and have broken down into a chowder consistency, turn slow cooker off, and add the lemon juice and mix well.

Serve with a large tossed salad and enjoy!

Left over soup can be stored in a covered container in the refrigerator for a couple of days, and retains all of its wonderful flavor.