Hello friends! Jeff and I have been busy celebrating our anniversary these last couple days. Sorry I didn’t get around to posting my 6 Senses Saturday post! I did take a LOT of pictures of the anniversary soiree at the Sanctuary yesterday, and will be posting them some time tomorrow. It’s amazing how being away for even a couple days can throw my entire routine. I’ve been getting the house in order for the last few hours and feel much better now.
I haven’t had a lot of time to spend in the kitchen because I’ve been so busy. Busy days are perfect days for crock pot cooking. Ah, the lovely crock pot. Where would I be without it? The feeling of assembling a meal in one pot in mere minutes, turning it on, and walking away from it for the day…and then, like magic, 6 to 8 hours later…dinner is served! I have a few crock pot recipes that I absolutely love, and I’ll be sharing these recipes with you over the next few weeks. The frost is on the pumpkin! Time to serve comfort food.
Here is my recipe for split pea soup. There is no need to soak your split peas for this recipe. Just rinse them thoroughly in a colander and pour them into your slow cooker. This soup freezes beautifully.
~Easy Peasy Pea Soup~
1 package yellow or green split peas, washed
1 lb. lean, cubed ham
1 large onion, chopped
2-3 large carrots, peeled and cut into “coins” on the diagonal
2 stalks celery, sliced
2 garlic cloves, minced
2 Tablespoons fresh thyme, stems removed
1/2 cup dry white wine
low sodium chicken broth
Place all of the above ingredients in your slow cooker. Pour the 1/2 cup white wine over. Pour chicken broth over until all ingredients are covered in liquid. Add 3 Tablespoons extra virgin olive oil and a few turns freshly ground black pepper. Don’t salt until ready to serve. Cook 8-10 hours on low setting, or 5-6 hours on high setting.
Do you have a favorite crock pot recipe you’d like to share?