Historically, I prejudged Split Pea Soup. I mean, come on, who wants to eat a bowl of muddy, smashed green peas. It certainly doesn’t look good. And then we went to Colorado, specifically to the Mt. Princeton Hot Springs. We’d just finished a few days of camping in the rain, sleet, and snow and all I wanted was a delicious homemade meal. The Princeton Club offered Split Pea Soup as the soup of the day. After one bite, I was hooked, I couldn’t get enough of this green mush.
Once I got home, I forgot about the soup. The food memory was overshadowed by all of the delicious meals I had during the rest of our trip. And then I stumbled across Whole Food’s recipe for Slow Cooker Split Pea Soup. A homemade soup with under 10 ingredients, including spices?! Count me in. Of course, I chose to adapt the recipe to our tastes and what I could buy organically, which got it down to 7 ingredients. Oh, and I chose to use the electric pressure cooker, which meant the soup could be prepared, start to finish, in about 45 minutes.
Forrest asked me the other day why I was making so much Split Pea Soup. I told him, it’s simple, it’s cheap, and it’s delicious. What more could you ask for?
|Recipe: Split Pea Soup
Adapted from Whole Foods
|Click for Printable Recipe|