Since my surgery it’s been a little rough to chew. If you have been following us for some time, you know exactly what surgery, but if not, you can read about it here. Sometimes we just need comfort food, so tonight it’s Split Pea Soup (even though my husband asked for steak). It’s a warm spring day in the beautiful PNW and would be a great evening to BBQ. The thought of chewing a steak was not happening, so it’s a soup night.
I could eat any kind of soup for dinner, and I could eat this without Bacon, but really, why would you, if you don’t have too. Plus I was already pushing it with soup on a sunny day. Randy, husband (#3) is a Meat and Potatoes guy, so when its soup for dinner, he feels like that’s not filling, he will have a slice of peanut butter bread. I think that has something to do with being raised in a family of 5 kids. His Mom was probably like, “If you’re still hungry, eat a piece of bread.”
I’m grateful he isn’t a picky eater, he always eats whatever I come up with, and never complains. So tonight its Split Pea Soup, it’s one of my comfort meals. I learned this from my older sister, Tracy (#1). I’ll admit her soup is always better than mine, but I try my best. This time, Tracy came over and made me homemade chicken broth, it was so flavorful. She knows her way around a good broth, (that will be a future post). I swear this recipe is different each time I do it, I never really follow a recipe, exactly. I use it more as a guideline.
So here’s tonight’s rendition of Split Pea Soup
Easy Peasy, Split Peasy
- 6-8 cups of homemade chicken broth sometimes I use box, which also works, or vegetable broth
- 16 oz bag of dried split peas
- ½ lb bacon you could use ham as well, or delete all together
- 1 cup onion
- 1 cup celery
- 1 cup carrot
- 1/4 tsp Dried Thyme
- Salt/Pepper to taste
Saute bacon until it gets a little crispy in a large dutch oven.
Add onion, celery, carrot and stir until warm and mix it with the bacon grease.
Rinse peas, according to package instructions, rinse in water and strain. Slowly add peas to pan, top with 6-8 cups chicken broth. Put lid on pan, but do not fully close lid.
Let simmer for approximately 40 minutes, smash peas with a potato masher if it’s too chunky. Sometimes I have to add a little water to get the right consistency.
Add your salt and pepper to taste.
I use my Pink Martha Stewart Dutch oven from Macy’s. It’s perfect for so many soup recipes, it’s my personal favorite pot!
Never doubt yourself, just do it and let your family enjoy it, after all every time it will taste a little different.
I served my soup tonight with just Saltine Crackers, lately, I am so comforted with these silly little crackers. It’s funny when you’re recovering from surgery or illness how ‘Creature Comforts’ help you feel better.
This would be great with toasted cheese sandwiches. I just bought a George Foreman on clearance and it makes the Yummiest Sandwiches. Stay tuned for more recipes!