Split Pea Soup – Surviving February

We are having an early spring. My tulips are coming up, and I keep yelling at them: DON’T, YOU’RE GOING TO DIE IN A SNOWSTORM!!!!

For we have snow storms  all the way until April some years. A few years ago in February it snowed EVERY DAY OF THE MONTH. Or nearly. I think it was 24 out of 28 or something.

Something about the coming of spring screams SPLIT PEAS. I think it is the spring-y flavor of the soup, earthy, warm and sunny.

Can a soup taste sunny? I’m not talking about bright and sparkly, more that warm, toasty feeling you start to get from the sun again in the Spring after freezing your butt off all winter.

Well, this soup does its best. It is the promise of summer and the earthy smell of dirt in the spring. Mmmmm….

Okay, so here it is.

Split Pea Soup

Ingredients:

2 tablespoons butter

3 carrots, cut into pieces

1 onion, diced

3 medium celery stalks

1 medium apple, cut into pieces

1 package of spicy sausage of choice (and as much as you want)

2 bay leaves

1 (1lb) bag of split peas

6 cups of water

½ tablespoon salt

Directions

In a large sauce pot, melt butter over medium high heat. Add carrots, onions, celery and apples and cook 20-25 minutes or until vegetable mixture is tender and golden, stirring occasionally. Meanwhile, cook sausage.

To vegetable mixture in sauce pot add sausage, bay leaves, split peas, water and salt. Heat to boiling over high heat. Reduce heat to low; over and simmer 1 hour or until peas are very tender. (or you can chuck it in the crock-pot and cook on low 6-8 hours or on high for 4-6 if you want)

Remove bay leaves and serve!

This is really good, and one of my hubby’s favorites. I like it too. It is very….earthy. Pair it with a crusty loaf of bread and you have a cheap easy dinner! You can find the dried split peas in the bean and rice aisle at the grocery store.

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