The greatest dishes are very simple
Cooking has been keeping me occupied while we hunker down at home. Today’s a sunny day although there are some big clouds sweeping over the mountains. The ground is damp outside, I must have slept through the rain over night.
My husband says he wasn’t a fan of Split Pea soup until I made him my recipe. It’s rich and so comforting. Just throw all the ingredients into the slow cooker and you’re set. This batch should be ready by 7pm. Half will be packed and frozen for another day.
- 16- oz (2 cups) of dried green split peas, rinsed
- 1 large leek light green and white portion only, chopped and thoroughly cleaned (alternatively you can use 1 medium onion chopped if you don’t have a leek)
- 3 celery ribs diced
- 2 large carrots diced
- 3 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 6 cups vegetable broth
- 1/2 t ground white pepper (you can use black pepper. I can’t have black pepper)
- 1 t salt or to taste
- 1 bay leaf
Pour all of the ingredients into the slow cooker and stir to combine. Cover and cook on low for 7 to 8 hours or high 3 to 4 hours. Remove and discard bay leaf before serving. Enjoy with a piece of nice crusty garlic toast!
This soup can be frozen and reheated on the stove or microwave for another meal. You can also add diced ham if you like. I would wait until the soup is almost done and add it at the end.