Monday, February 14, 2011
Slow cooker success at last!
Well -- mystery solved. I made the identical split pea soup recipe from the other day when the peas never softened but made it in a borrowed slow cooker. It was such a treat to come home Friday evening to a perfectly cooked dinner! And even better, this slow cooker had a removable canister so I could bring it to the table, and it was much easier to wash.
So, if you want to come home to a nourishing, delicious meal, here's my recipe:
Slow Cooker Split Pea Soup
1 smallish onion, chopped fine
2 stalks celery, diced
2 large carrots, diced
1 potato, peeled and diced
2 cups dried split peas (green or yellow)
8 cups water
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
Place all ingredients in slow cooker set to low. Cover and cook 8 to 12 hours. Add salt and black pepper to taste.
Note: I also like to add 1 small head cauliflower, chopped (about 3 cups) when I have it on hand.
Oh . . . and this also works on the stovetop. Just simmer for about an hour before seasoning with salt and pepper.