It’s starting to feel like Fall finally!


I love soup and Split Pea is comfort food for me.

It’s a slow simmer in the crock pot so once you done the prep it’s a straight shot all by itself for hours.
This recipe is how my mom used to make it, there are variations where leeks and carrots are used but it comes out too heavy for me.

Oma’s Split Pea Soup

This recipe is for 4 people with enough left over for another meal. Reduce the peas and water by half if making it for 2 people or if you want no left overs.

2 bags green split peas (or 2 pounds)
1 medium sized celery root
1 pound beef shank
1 package salted pork
1 smoked sausage

Rinse peas, place in crock pot ( I have a 6 quart one)
Clean celery root by peeling it,cut celery root and salted pork in chunks
Add celery root, salted pork and beef shank to the crock pot
Cover with water, stirring a few times to get the peas wet.
Cook on low until peas fall apart, 6 hours depending on your crock pot.Stir occasionally to prevent the peas from sticking to the bottom or sides.
Remove bone and salted pork.
Using a stick blender or food processor blend the soup until smooth.
Cut up smoked sausage and add to soup.
You can cut up the salt pork in small pieces and add it to the soup. Be aware you need to let it sit for a little bit before you add salt in order not to oversalt it.
The soup will thicken if refrigerated, when reheating add some chicken stock to it and heat it slowly.

Enjoy!

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