The summer season has officially ended here in Vancouver, not only has school started, but we are having our first rain shower. Not a drizzle, or a mist, rain, real rain. Now don't laugh, it is nice, and I kind of like rain. Tonight I am making Split Pea Soup. It just seemed like the right kind of thing to make for the new season.
I don't know about you, but many of the soups I make are more of a process than a hard and fast recipe. They are based upon what might or might not be available. This soup tonight is no exception. We were out of celery, so none was added. If I have celery I do add a couple of ribs, diced small, along with the carrots. But this is important, use bone broth instead of just plain water.
|Split Pea Soup, more a process than a recipe.|
1 tray of smoked hocks or similar type of meat
1 pound of split peas
1 large onion
1 pint home canned tomatoes or organic diced.
2 ribs celery diced small
2 large carrots, peeled and diced small
1 or 2 cloves garlic minced
2 bay leaves
1 t salt
2 qt bone based broth, I am using chicken which is delicious with the hocks
Place hocks and split peas in bottom of a large slow cooker. Add diced vegetables and spices.
Add the bone broth, to cover. If a bit short top off with water.
Cook overnight on low. The next morning, remove hocks, let cool, remove and dice meat, return to soup.
Taste and adjust seasoning if desired.
That is it, refrigerate until serving time.
Serve with a small scoop of brown rice in the bottom of each bowl or with some delicious corn bread.
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