Instead, we are making pea soup. Don't roll your eyes. Made properly (read: the way I tell you to) it's the cure to a cold day and a simple answer for dinner on a budget.
I also love that I can put it into the crock pot and it just gets better and better.
You will need:
1 pound dried split green peas
1 small onion, finely diced
3-5 carrots, peeled and diced to a quarter inch
6 cups of chicken broth or 6 cups of water and 6 bullion cubes
2+ cups of ham, sausage, or kielbasa (whatever you've got around), chopped
garlic, salt and pepper to taste
In a skillet, saute your meat to give it a little caramelization (brown stuff) and to allow some of the fat to release. Remove from the skillet to the soup pot, where the broth or water and bullion is coming up in temperature.
If you are cooking stovetop, bring it all to a boil, then drop the heat so the mixture simmers.
The picture on the right is about 4 hours later (on a high heat). The peas have rehydrated and softened. At this point, I turn off the heat completely for about a half hour. Then I stir it really well and the peas are no longer peas, but more of a puree.
|see the crackers? yep-oatmeal, parmesan and parsley|