The rough winds are definitely shaking the darling buds of May today. In fact, they have been shaking them all weekend. After unseasonably warm temperatures, things have gotten decidedly cooler. With the influence of the weather plus a lesser pantry due to a skipped shopping trip this week, I decided that a good soup, bread and salad was in order.
For bread, I’m choosing buttermilk biscuits, simply because I already have the dough and the family loves them.
For the soup, I’m trying a split pea in broth, using the Crockpot or slow cooker. Traditionally, a ham bone is used in pea soups, but all out of ham bones, I thought I would mix it up a bit. Plus after recently enjoying a good chicken gnocchi soup, I had chicken bouillon on my mind.
I remember seeing some similar version of this type of slow cooker soup in a book called Saving Dinner, although I don’t have that recipe in front of me.
You can substitute more fresh ingredients instead of the dried, but since my pantry was low, I used what I had on hand. I have my soup cooking now, so although I don’t yet know how it will taste when done, it smells wonderful.
Here is what I am trying…
INGREDIENTS:
6 cups of boiling hot water
6 chicken bouillon cubes
1 pound dried, split peas, rinsed
2 tablespoons dried diced onions
2 teaspoons minced garlic
2 carrots, peels and sliced
1 stalk of celery, chopped
1 bay leaf
Salt and pepper
DIRECTIONS:
Unwrap and place bouillon cubes in the crockpot. Pour the water over them and stir until dissolved.
Add all other ingredients except for the salt and pepper.
Cook on high for about five hours or until peas are soft.
Remove bay leaf.
Season with salt and pepper to taste.
Enjoy!