Howdy folks! Well, this past month has been a complete whirlwind! I’m the first to admit that I’ve been a little overwhelmed with classes – trying to stay on top of my game teaching, while taking my first semester of PhD courses. They sure make you work for that degree! I had been hoping for a snow day this week to get a little break from work (yes, the teachers want snow days just as badly as the students do), but it looks like I’m a little too far south for the snow this time.
With the chilly weather and a hectic schedule this time of year, the crockpot is my “go-to” kitchen appliance. You can literally just throw everything in the slow cooker in the morning, let the tasty flavors meld together throughout the day, then come home to a hearty and delicious meal.
This recipe brings back memories of my Papa Frank. He lived by the rule that everyday for lunch you simply had to eat soup. I can remember going over to his house on several occasions, and seeing Papa Frank standing over the stove, stirring his latest soupy invention. His split-pea soup was one of my favorites. After a long day at work, a bowl of this soup just feels like a warm hug :)
- 1 cup green split peas
- 2 large carrots, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 3½ cups vegetable broth
- 1 bay leaf
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp black pepper
- Place all the ingredients in your crockpot and stir gently to combine.
- Cover and cook until the peas are tender (high heat for 4 to 5 hours or low heat for 8 to 10 hours).
- Serve and enjoy!
About how much does this recipe yield?