Winter Time is Making Soup Time
Jan. 12, 2012 11:31 am
Updated: Feb. 3, 2012 4:29 am
Slow Cooker Bean and Pea Soup
1 cup dried small white beans
1 cup dried black-eyed peas
2 cups sliced carrots
1 cup sliced celery
1 cup diced onion
5 cups water
1 1/2 lbs ham hocks, trim off skin and excess fat
dash of aromatic
bitters
2 teaspoons salt free seasoning such as Mrs. Dash(R)*
1 teaspoon salt
Rinse and sort through beans an peas. Soak beans and peas in 6 cups of water in a covered bowl, overnight.
Drain well. In a 6 quart slow cooker, place carrots celery and onion. Top with peas and beans and ham hocks. Pour in water and add salt free seasoning and bitters. Cover and cook on low for 6 to 7 hours or until beans are
tender. Stir in salt. Remove meat and bones to a plate and cool slight. When cool enough to handle, cut meat into small pieces and place in slow cooker. Cover and cook an additional 30 minutes to heat through. Better when refrigerated overnight and reheated
to serve next day.** Serves 6 to 8.
*I sometimes use Bavarian Seasoning from
Penzy's Spices(R)
**TO COOL A BIG BATCH OF SOUP OR STOCK SAFELY
During the winter I put big batches out on the balcony in covered containers. The outside temperature needs to be 40 degrees F. or less. I used to use a screened in porch when I had one. If you can't cool
the soup outside. Divide into smaller preferably flat containers. Place in the refrigerator and try not to open the door for 2 to 4 hours. Place containers on wire racks in the frig to get more cold air circulating around the cooling soup.
TO COOL EVEN FASTER: fill clean zip close bags with ice cubes and place in soup. Excess fat will also cling to the bags so you won't have to wait over night for skimming off fat.
