I love split pea soup. My mom used to make it all creamy when I was a kid and my dad would make disgusted faces at the green sea of soup (my dad has the palate of a toddler). I haven’t had split pea soup in eons, but I decided to make it in the crock pot this weekend. I didn’t go with a traditional — well, I guess it is traditional — creamy green soup with bits of ham. Instead I tried to find something more nutritionally dense — you know, with that whole pregnancy thing I’ve got going on — in order to have something filling and healthy for my work lunches.
Split Pea Soup
(modified from Fix-it and Forget-it)
2 Tablespoons olive oil
1 cup cubed ham
3 cups water
5 cups chicken or vegetable broth
1 teaspoon freshly ground pepper
1 3/4 cups (1 pound) dried split peas, washed, with stones removed
2 ribs celery
1 bay leaf
1 Tablespoon fresh thyme, or 1 teaspoon dried
1 leek (keep 3 inches of green)
- Cut all vegetables into 1/4-inch pieces and place in slow cooker.
- Dump in the liquids and spices.
- Cover. Cook on high for 7 hours.
This recipe alleges that it serves six. Maybe six mixing bowl size servings. However I would guess this to make 15 cups of soup. Hagrid would have enough for a meal plus some leftovers. Aromatic, filling, and absolutely delicious!