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Creole Split Pea Soup recipe

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

  • In a large covered pot over medium heat,heat oil and saute onions, garlic, carrot, bay leaves, and sage.Cook until the onions are soft. Add split green peas, beef broth,and chopped ham. Bring to a boil. Reduce the heat; cover andsimmer for 2 hours.
  • Meanwhile, in a skillet over medium heat,saute mushrooms in butter for a few minutes. Stir the mushroomsinto the kettle with chopped green onions, sugar, and liquidhot pepper sauce. Simmer for 15 minutes. Remove the bay leavesbefore serving.

    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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  • Comments

    1 Comment


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