Green Split Pea and Corn Soup

Instructions

• This recipe makes about 6 quarts of soup, which we make in our 6-1/2 quart slow cooker, recipe may be cut in half to accomodate smaller cookers
• Cooking times will vary depending on the age of the peas.
• Pre-heat the slow cooker on high and add 12 cups of boiling water. Inspect, clean, and rinse the split peas in cold water, and add to the crock pot, cover, and cook until the peas become soft and start to fall apart. (If cooking the evening before, turn the temperature down to low, and simmer until morning).
• When the split peas are soft, defrost the corn, but do not cook it. (If you have started the split peas the night before, turn the slow cooker back up to "high").
• Clean the celery and peel the onions. Cut into pieces and place in the container of a food processor. Remove the stem from the chipotle pepper and add to the processor. Run the processor until everything is finely chopped. Add these ingredients to the slow cooker (if you wish to cut down the cooking time, precook these ingredients before adding to the slow cooker).
• Place the defrosted corn in the food processor and chop lightly until most of the corn kernels are split. Add to the slow cooker or precook as described above.
• Add the parsley and cilantro to the slow cooker and mix well. Add additional water, if necessary and mix again. Cover and cook on high for another couple of hours and them reduce the heat to low. (If your are going to be away, turn the slow cooker down to low before you leave).

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.