Orange Marmalade From Spain
This hands-free recipe puts your slow cooker to work so it couldn't be easier to whip up on weeknights. Not to mention, you won't need to soak the split peas before cooking them—now, that's a win-win!
INGREDIENT :
- 1 lb. dried split green peas
- 1/2 onion, chopped
- 3 carrots, peeled and sliced
- 2 pieces of celery, sliced
- 2 cloves garlic, chopped
- 8 oz. cubed ham
- 1 qt. chicken stock
- 4 sprigs fresh thyme
- 2 sprigs parsley, plus more chopped for serving
- 1 bay leaf, optional
- Salt and pepper, to taste
RECIPE DIRECTION :
- Place the split peas in a colander. Rinse them well and pick through for any tiny pebbles or debris.
- In the base of a slow-cooker, combine the peas, onion, carrots, celery, garlic, ham, chicken stock and 1 1/2 cups of water. Tie the sprigs of thyme, parsley and the bay leaf together with a piece of kitchen twine, wrapped around the bundle a couple times, then add to the slow-cooker.
- Cover and cook on high heat for 4-5 hours, or low heat for 8-10 hours, until the peas are tender and have split to thicken the soup. Season with salt and pepper to taste. Serve topped with chopped parsley.
