Today is a day devoted to the men and women who risk their own lives each day to help keep us safe. I typically try to post meals that are easy and inexpensive and that could be prepared at a fire station, but have also highlighted meals my husband (a fireman) likes.
Today’s recipe perfectly fits the day’s criteria, and it is absolutely delicious, healthy, and filling….
Split pea soup has been a staple for me for many years. I like to use a combination of yellow and green split peas because it allows the flavor of the herbs and vegetables to come through, as yellow peas have a more mellow taste.
I like mine to be very thick (as in the picture below), but you can make it to your liking. The picture above has been cooked less time, and it is a bit thinner.
However you make it, you’ll love this simple and flavorful recipe!
CREAMY CROCK POT SPLIT PEA SOUP
1 c. split peas (I used a combination of green and yellow)
1 T. butter or coconut oil, optional**
2 small shallots (about 1/4 cup)
3 garlic cloves
2 celery stalks
1 large carrot
1 bay leaf
1/2 t. rosemary, dried
1 1/2 t. basil, dried
1/2 t. salt
1/2 t. black pepper, freshly ground
4 c. water
1/4 c. parsley, fresh
**I like to saute my leek, shallots, garlic, celery, and carrot in a bit of butter prior to placing everything in the crock pot, but this is completely optional. I just find it brings out the flavor of these vegetables a bit more and adds some healthy fat, which also gives it more flavor.
Throw everything into a crock pot (except parsley), and cook on high for 4-5 hours (the longer it cooks, the thicker it gets). At this time, I like to use an immersion blender to puree everything (remove the bay leaf first!), but, obviously, you can leave it chunky. Stir in the parsley and serve!
Top it with some black pepper and a drizzle of extra virgin olive oil….heaven.
Do you enjoy soup? If so, what’s your favorite?
I love it! My favorite is probably minestrone or something with mushrooms. I love to eat it with some fresh baked bread and olive oil as well.