Split pea soup is ‘comfort food’ for manyand this rendition can be cooked on top of the stove or in aslow cooker.
Recipe: Creole Split PeaSoup
3 tablespoons vegetable oil
2 onions, chopped
4 garlic cloves, crushed
1 carrot, peeled and chopped
2 bay leaves
1/2 teaspoon crushed dried sage
1 pound split green peas, rinsed, picked over
10 cups beef broth
1/2 cup chopped ham
1/2 pound mushroom, sliced
2 tablespoons butter
1/2 cup chopped green onion
1/2 teaspoon granulated sugar
1/8 teaspoon liquid hot pepper sauce
Makes 10 servings.
Slow Cooker directions: Decrease beef broth to 9 cups; combine first 9ingredients in 4 to 6-quart slow cooker. Cover and cook on highheat setting 3 to 4 hours or until peas are tender.
Saut mushrooms in butter in skillet; add to soup alongwith remaining ingredients. Cover and continue to cook another15 minutes. Remove bay leaves. Serve with crusty bread and asalad.
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