People say that when you’re pregnant you have WIERD cravings…and they’d be right. Some of mine? Pickles and peanut butter, butter and jam (didn’t indulge this one), pears and pesto. Yeah. WEIRD.
While I’m not pregnant (and don’t plan to be again, thankyouverymuch), I still get insatiable cravings every now and again.
Lately, I don’t have much time or patience for the kitchen. I’ve got WAY better things to do. Like working out, playing with my kids, or working. Lots of working.
Which means that I need to make sure dinner is DONE before the day gets going. Which means I’m relying heavily on my crockpot.
Yesterday I had a major craving for split pea soup! So I decided that instead of enchiladas, I’d go with it.
Thankfully, I have a tried-and-true recipe that will knock your socks off. You could add a hambone, I suppose, but I grew up with instant split pea soup-so I crave just the peas with some carrots thrown in for good measure.
Crockpot Split Pea Soup
Adapted from This Recipe
- 1 16-ounce bag split peas
- 3 carrots, peeled and cut into
- 1 sweet onion, diced
- 3 garlic cloves, pressed
- 2 bay leaves
- 1 tablespoon mineral-heavy salt (you may need to add more before serving)
- 1 teaspoon pepper
- dash white pepper* (optional)
- 6 cups chicken or veggie stock
Add the ingredients, in the order listed above into a 6-quart oval crockpot.
I know it’s tempting, but please, please, DO NOT STIR!
Turn your crockpot on low and let cook for 5-6 hours. That’s it! I’ve tried putting this in on high and it just doesn’t turn out correctly, so plan accordingly.
Before serving, be sure to remove your bay leaves, stir, and give it a quick taste. You may need to adjust your seasonings.
*I have found that a dash of white pepper really kicks it up a notch!