I only really want soup on two occasions: when it’s cold and miserable outside, and when I’m sick. Both of those things happen to be true today. Yesterday I made a really easy slow cooker split pea soup, and tonight, as I regretted not having any chicken stock left to make the noodle soup my sore throat was begging for, I decided to make stock. Yes, I realize that thought process isn’t exactly normal. But it really took no effort, you’ll see! Anyway, tomorrow I will put up the stock recipe with pictures of how it came out, but for now, I will leave you with instructions for the easiest split pea soup you never realized you could make.
16 oz bag split peas
8 cups chicken or vegetable stock (i didn’t have enough, so i used about 3 cups of chicken stock, 5 cups of water, and 2 chicken bouilion cubes)
1 large carrot, peeled
1 large stalk celery
1 tbsp minced garlic
salt and pepper to taste
this is the best part – there are almost no instructions. in the morning, mince up the carrot, celery and onion (either by hand or zap them in the food processor), add all the ingredients to the slow cooker with a few turns of the pepper grinder and a pinch of salt (careful – the stock is already salty), and put that cooker on low. go enjoy your day and come back in 8-10 hours. badabing, badaboom, you come home to a steaming pot of soup!
note: traditional split-pea soup is cooked with a hambone for flavor. i don’t eat pork anymore. do as you will.