I’m not sure why, but I always dread the end of summer. And then September hits and I’m like… oh wait, this is awesome. Except for the incessant get-Earth-Wind-And-Fire-stuck-in-my-head ordeal. I won’t post the video. It will be in your head for days. DAYS.
Tony and I just got back from a wonderful week in Nashville, only to discover that it’s “sweatshirt weather.” (Sweatshirt weather: the time of year for Wisconsinites that follows summer, precedes maybe one or two random 84-degree days, and ultimately signals the imminent beginning of 5 months of winter… any day now..)
Sweatshirt weather = soup. I decided to bust out one of my favorite soup recipes. It’s super good, and fool-proof… which are two of the most important recipes in most of my favorite recipes.
SLOW-COOKER SPLIT PEA SOUP
Ingredients:
- 1 (16 oz.) pkg. dried green split peas, rinsed
- 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tbsp. sea salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 qts. hot water
Preparation:
