Tuesday, March 3, 2009

Tue. 3/3: Split Pea Soup

I looove split pea soup. Hopefully the guys will too.

I doubled this recipe. I had like 3 but this looked the most like my on-the-stove recipe, plus I'll admit I was swayed by the "don't stir" directions. ;)


-I Don't Do whole carrots. I'm lazy like that but I ABHOR peeling. For your future reference, 5 baby carrots are equivalent to 1 whole medium carrot. I usually mince them for pea soup but for this recipe I followed directions and sliced. They'll fall apart anyway, it's the crockpot.

-I bought pre-diced ham. It was the same price per pound as ham steak. Did I mention I'm lazy? If you got other ham on sale it would be cheaper but no ham was on sale so I bought pre-diced. I only used 1 lb. and I think that was about 1/2 the amount the (doubled) recipe would have called for but it looked like plenty to me.

-I ran out of seasoned salt. Regular salt it is.

-I couldn't find my pepper grinder. I love how things disappear around here. I used pre-ground instead and since it was really old (hardly ever use it) doubled the amount.

-Obviously I didn't use hot water, what's the point? I did use filtered, we have hard water around here. 3 qts wouldn't all fit in the crockpot with the other stuff. I used 2 1/2 quarts 'cause that's what fit.

Jeff will cook for 5 hours on High (then Warm for 2 or 3 hours) or 9 hours or so on Low, then remove the bay leaves, stir, and serve with sourdough break-off rolls we picked up at the bakery. Mmmm.

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