Pea soup, yellow to be exact (any good girl of French Canadian descent will tell you yellow is the only way to go!). Not many people like it...well not a lot of people I know like it at least. But too bad! I do!
In my quest to keep eating healthy while keeping my taste buds amused, I was looking for a good, healthy soup recipe that I could take to work for lunch (since my husband will not join me in my love for pea soup) that will fill me up and keep me satisfied. When I ran across this recipe on BettyCrocker.com, it certainly did the trick!
I put this overnight in my crockpot for 10 hours and took it out in the morning. I skipped the celery (didn't have any in the house) and the blender step since once I stirred the soup around, it seemed to reach a desired consistency (and I figured why not save myself the trouble). I found it very thick when I reheated it though, but I added a little water before popping it in the microwave and that did the trick. If you like yellow pea soup but don't like the project of soaking your peas overnight, etc. this recipe is for you!
Crockpot Yellow Split Pea Soup
8 cups water
1 package (1 pound) dried yellow split peas, sorted and rinsed
3 medium carrots, diced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 cup diced Canadian-style bacon (5 ounces)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper
In 5 quart slow cooker, mix all ingredients.
Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.