Fall is on the horizon, and I've already begun craving soup. When the weather turns cold, what’s more comforting and satisfying than a big bowl of steaming hot soup? It’s definitely a staple in my house during the fall and winter months. Every weekend I make a large batch of soup in the crockpot, and my family and I enjoy it for lunch throughout the whole week. It’s a time saver, and it’s also a great way to increase your intake of fiber-rich beans and vegetables. My recipe for split pea soup is definitely the "stick-to-your-ribs" type - very thick and filling; however, it's easy to thin with extra water or broth if you prefer a thinner consistency. It is also quick and easy to make, has a short ingredient list, and this version is vegetarian, with the ham flavor coming from a seasoning packet instead of a ham hock. Ingredients: 1 lb. dry split peas 7 cups of water 1 packet of ham flavored seasoning (I used Goya) 1 tsp. black pepper ¾ tsp. kosher salt 2 celery stalks, diced 4 large carrots, peeled and diced Directions: 1. Coat the inside of a 5-7 qt. crockpot with cooking spray. 2. Rinse the split peas in a colander under cool running water and pick out any stones or debris. 3. Place the split peas, water, and ham seasoning into the crockpot. Place the lid on, and cook on HIGH for 4 hours. 4. While the peas are cooking, dice the carrots, and place them into a large microwaveable dish. Add just enough water to almost fully cover the carrots, place a lid or some plastic wrap over the dish, and microwave on HIGH for 10 minutes. Drain.
5. At the 4-hour mark, the peas should be nice and soft. Using an immersion blender, blend all of the peas until you have a smooth puree. Add the celery, black pepper, and salt. Place the lid back on the crockpot, and cook on LOW for 1 hour. After the hour is up, add the cooked carrots, and stir together. The consistency of this soup is pretty thick (the way I like it), but if you prefer your soup to be thinner, just add some water until you reach the desired consistency.
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