Why does my split pea soup turn brown? I usually make it in the slow cooker while I am at work and it never fails to turn brown (ham hock or veggie version). It still tastes great but the color isn't the most appetizing.
My husband thinks that I may be cooking it too long — any other ideas?
Sent by Rosie
Rosie, we're not sure either! Have you tried cooking it outside the slow cooker just once, to see if that helps the color?
Readers, any ideas on helping split pea soup stay green?
Related: Recipe: Split Pea Soup
(Image: Kathryn Hill)