Tex-Mex Split Pea Soup
Time on High: 4 Hours Time on Low: 8 hours An updated version of Split Pea Soup. No ham bone required and the addition of chipotle peppers and Canadian Bacon makes it unique! With the power of the Crock-Pot® slow cooker this recipe is so easy to make, no need to even stir, that it will be a new family favorite. Garnished with some sour cream, croutons, cheese and hot sauce it will rival any chili while tailgating.
1 16 Ounce package dried split peas, rinsed
1 5 Ounce package Canadian Bacon, diced
3 Carrots, peeled and sliced
1 Onion, chopped
2 Cloves garlic, chopped
2 Bay leaves
3 Chopped canned chipotle peppers in adobo sauce
2 Tablespoons adobo sauce from chills
1/3 Cup parsley, chopped
1 Tablespoon seasoned salt
1 Teaspoon ground pepper
1 1/2 Quarts water
Croutons, sour cream, cheese, chipotle peppers and adobo sauce and Canadian Bacon to garnish
Layer the peas, Canadian Bacon, carrots, onion, garlic, bay leaf, parsley, chipotle peppers and adobo sauce, seasoned salt and pepper in the Crock-Pot® slow cooker. Add Water. Cook on low for 8 hours or high for 4 hours. Garnish as desired and serve hot.