Cooktop Cove: My hubby and I loved this so much, we polished most of it off in 1 sitting!
By Georgia Lynn
Why, hello there, dear hearts. Come on in and pull up a chair right here by my kitchen table. I reckon it’s a chilly day outside, and nothing speaks to the soul quite like a steaming bowl of Split Pea Soup, simmered to perfection in the loving embrace of a slow cooker. Now, if you’ve got a moment, let me tell you a bit about this dish, steeped in tradition as it is in flavor.
Split Pea Soup is a hearty classic that's been warming the bones of hardworking folks for generations. Originating from the old-world kitchens, it made its way into our Midwestern homes, capturing our hearts with its simplicity and nutrition. A pot of this soup bubbling away is the very essence of home cooking. People often turn to it for comfort, especially during those long winter days when the fields lie fallow and the wind sings lonesome songs across the prairies.
You might be wondering what to serve alongside this nourishing elixir. Why, a slice of homemade crusty bread, still warm from the oven, is just the thing to sop up every last bit of that delectable broth. Or, if your tastes turn to the sweeter side, perhaps a cornbread muffin, its golden crumbles playing the perfect counterpoint to the soup’s savory depth.
Slow Cooker Split Pea Soup
Servings: Serves about 8 generous helpings, sure to fill up even the heartiest of appetites.
Ingredients:
- 1 pound dried split peas, rinsed and sorted
- 8 cups chicken or vegetable broth, for that nourishing base
- 2 medium carrots, peeled and diced into small, hopeful cubes
- 2 ribs of celery, also diced, with as much care as you’d plant your spring garden
- 1 medium onion, chopped fine as last year’s quilt squares
- 2 garlic cloves, minced, as fragrant as our lilac breeze in May
- 1 ham hock, for that smoky whisper of yesteryear (optional, of course)
- 1 bay leaf, as singular as a promise
- Salt and freshly ground black pepper to taste
- A pinch of dried thyme, for that bit of earthiness reminiscent of our fertile soils
Directions:
1. Start by nestling those beautiful split peas into the belly of your slow cooker like you would lay seeds in your garden bed.
2. Pour in the broth, so clear and inviting, followed by the carrots, celery, onion, and garlic, joining the peas like a gathering of old friends.
3. If you’re using the ham hock, place it atop your vegetable medley, like a crown. Scatter the bay leaf and thyme over the top, seasoning with salt and black pepper to your preference, like a light spring rain over the meadow.
4. Secure the lid on your slow cooker, set it to low, and let time work its magic for about 8 hours, or until the peas are tender and have imparted their essence to the liquid’s embrace. Throughout the day, your home will fill with an aroma that fetches memories like photos in an old album.
5. Once done, remove the ham hock, let it cool slightly, then shred the tender meat and stir it back into the soup. Discard the bay leaf, like turning the page to the next chapter.
6. Taste, and adjust the seasonings to your liking, then ladle this soulful brew into bowls that will warm hands as well as hearts.
Variations & Tips:
- For a vegetarian twist that still honors the roots of this dish, skip the ham hock and stir in a couple of drops of liquid smoke.
- If the soup’s too thick for your liking, like a wool sweater that’s snug around the middle, simply add more broth until it reaches your desired consistency.
- Feel free to toss in a couple of diced potatoes for a hearty addition.
- Should you have leftovers, they’ll thicken upon standing. Revive the soup with a little broth while reheating, and it'll be as good as fresh.
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