Today, this Saturday, the sun was shining and the high temp in the middle of the afternoon was 75 degrees (F). Perhaps this would not be considered a "pea soup" type of day but I have had a craving for pea soup for a couple of weeks and finally made it today. This particular recipe freezes very well so what I do is make a batch, freeze half of it for later use, and enjoy the first half.
Ingredients
1 (16-oz) package of dried split peas, rinsed
1 to 1/12 pound chunk of ham, cubed
1 cup of carrot, shredded
1 small to medium yellow onion, coarsely chopped
2 - 3 stalks of celery, coarsely chopped
2 garlic cloves chopped/minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 heaping teaspoon salt
1/2 teaspoon pepper
6 cups liquid (I use vegetable stock...you can use water if you wish)
Directions
1. Layer ingredients in the order above in the crockpot
2. Pour in the vegetable broth (or liquid). DO NOT STIR!
3. Cover and cook on low 9 - 10 hours or until peas are very soft
4. Remove bay leaf
5. Serve and enjoy: dollop of sour cream, chopped hard boiled egg, etc
6. This recipe serves 6 - 8
Ingredients
1 (16-oz) package of dried split peas, rinsed
1 to 1/12 pound chunk of ham, cubed
1 cup of carrot, shredded
1 small to medium yellow onion, coarsely chopped
2 - 3 stalks of celery, coarsely chopped
2 garlic cloves chopped/minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 heaping teaspoon salt
1/2 teaspoon pepper
6 cups liquid (I use vegetable stock...you can use water if you wish)
Directions
1. Layer ingredients in the order above in the crockpot
2. Pour in the vegetable broth (or liquid). DO NOT STIR!
3. Cover and cook on low 9 - 10 hours or until peas are very soft
4. Remove bay leaf
5. Serve and enjoy: dollop of sour cream, chopped hard boiled egg, etc
6. This recipe serves 6 - 8
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