I figured I should follow up with a soup recipe this week after going on and on about my love for soup last week. Thick and hearty split pea soup is one of my favorites of all time. It shows up whenever the temperature dips, or when I believe it’s fall – even if it doesn’t feel like it.
It costs very little to make, so it’s perfect for the times when you are watching your budget. Filling, healthy and cheap – what more can you ask from a soup?
I have to admit to using these beautiful nasturtiums as a smoke screen for this homely soup. I’m calling it a garnish, but distraction fits just as well. In my defense, these vibrant flowers and lilypad-shaped leaves are fully edible. I do give in on the fact that they would belong more in a salad than on the side of this hefty bean soup. But really – can you blame me for wanting to show these flowers off?
This is a very humble soup with few ingredients that’s easy to throw together in the morning. You can even cut up your veggies from the night before and keep them in the fridge – it also lowers your chance of morning injury. It’s always a good idea to use a knife when you are fully awake!
Slow Cooker Split Pea Soup for 2 or 3
gluten-free, soy-free, no added oil
- 3 cups water
- 1 tablespoon dry salt-free bouillon or 1 bouillon cube
- 1 cup dry split peas
- 1 cup diced potato
- 1/2 cup diced carrot
- 2 bay leaves
- 1 teaspoon turmeric
- 1 teaspoon thyme
- 1/4 teaspoon ground rosemary or 1/2 teaspoon regular
- salt and pepper, to taste
- Add everything except salt and pepper to the slow cooker and cook on low for 7 to 10 hours.
- Add salt and pepper to taste before serving. Also add more of any of the other herbs and spices if needed.
- If the soup is thicker than you like it just add more water till it makes you happy!
- Serve with a big crusty piece of whole grain bread that's lightly toasted for dunking.
The soup will get super thick in the fridge so if you pack leftovers for lunch you'll either want to add water before you pack it or when you heat it up.