I’ve been putting the final touches to my cookbook (Adventures in Budget Smart Eating) which means tweaking recipes and that’s what I spent most of last week doing. One chapter is devoted just to soups and I thought I’d give you a sneak peek of the book by sharing one with you.
Most split pea soups use ham or bacon for flavoring but for this one I relied on herbs and spices. I also used yellow instead of green split peas. Another tweak…the slow cooker was used so you won’t need to babysit this one (split peas tend to continually stick to the bottom of the saucepan as they cook).
Pair this one with a sandwich and it’s a hearty fall and/or winter meal.
1 cup yellow split peas
1 onion, chopped
2 carrots, sliced
1 teaspoon rosemary
½ teaspoon paprika
Good pinch of both celery salt and seed
4 cups vegetable stock
Good pinch of both salt and pepper
Rinse the split peas and then add to the slow cooker
Add the carrots and onion.
Crush together the rosemary, paprika, celery salt and seed; plus the salt and pepper until they’re in powder form.
Add to the slow cooker.
Slowly add the stock and stir everything together.
Cook for 6 hours on low or 3 on high.
Taste-test the soup and add more salt and pepper if needed.
This soup tastes great the day you make it, but even better the following one. If it gets too thick from sitting in the fridge thin it down with some stock or even water.
This also freezes well too.
Copyrighted excerpt from Adventures in Budget Smart Eating