Split Pea Soup

Another slow cooker recipe! On Tuesdays I have a 2 hour break in the middle of the day. I've been using this time to go home, take care of Ollie, eat a little lunch and get dinner going in the slow cooker. Today was the first really chilly day of the year so pea soup sounded just right. Like beef stew, pea soup is one of my mom's classic meals. Whenever we finished a bone-in ham she would use the remaining bone and scraps of meat to make a delicious thick pea soup. I still make this soup regularly but without the ham hock. Mom makes this on the stove top. And while I occassionaly do the same, I'm more likely to throw it in my crock pot.


Slow Cooker Pea Soup - Serves 6 - 8

Ingredients
1lb dried split peas
6 cups chicken broth
2 stalks of celery (chopped)
3 carrots (peeled and chopped)
2-3 small red potatoes (diced into small pieces)
1 medium yellow onion (finely diced)
1 Tbsp butter or olive oil
1/2 tsp dried thyme
1 tsp "Mural of Flavor" seasoning from Penzy's
1/2 tsp salt
1/2 tsp ground black pepper
2 Bay leaves

Instructions
1. Rinse peas in a fine mesh strainer under running cold water.
2. Wash and chop vegetables. Keep onions separate.
3. Heat butter or oil in a skillet. Add finely diced onion and cook until translscent.
4. Add peas, vegetables, chicken broth, and seasonings/herbs to slow cooker. Mix.
5. Cover slow cooker and cook on high for 6 hours. If you use the low setting, cook for 8-10 hours.
6. When soup is done cooking you will need to stir until soup has a uniform consistency.
7. Add more salt, pepper, and Mural of Flavor to taste.
8. Spoon into bowls and serve with a crusty baguette and ham. Enjoy!