Howdy Fellow Foodies,
I’ve posted a staple recipe I’ve used in our household for many years. My husband thinks this recipe is “missing” the pork component, but my kids and I and anyone else whose tried my version of Split Pea Soup thinks otherwise 😉 He’s allowed his opinion…
I usually make this recipe in a pressure cooker, but I understand that not everyone owns one or cares to for that matter. I taught classes for years on how to cook beans with the aid of a pressure cooker and no matter how easy they saw it was to use they where petrified of an explosion occurring in their own home. The new version of this pot does not allow the lid to catapult into the ceiling as your mothers or grandmothers pot did. They can cut the cooking time by as much as 1/4….this recipe needing only 1/2 hour from start to finish using my trusty pressure cooker.
But for those of you not ready to come over to the other side I prepared this recipe for you in a slow cooker…the safe, slow and steady way to get your food on the dinner table.
1 cup chopped Carrots
1 cup chopped Celery
1 cup chopped Onion
2 cups yellow or green Split Peas
1/2 cup chopped Potato, skin on
7 cups purified Water
1 Tsp. ground Mustard Powder
2 Bay Leaves
1 Tsp. Black Pepper
2 Tbsp. Apple Cider Vinegar
Place all ingredients in a large crock pot except Sea Salt and Vinegar. Adding Salt, Vinegar or anything acidic like Tomato Sauce will prevent the beans from softening. It will take the soup about 8 hours to cook on low heat and around 6 hours on high heat. Once the beans have softened and dissolved into the soup you can season with the Sea Salt and Vinegar. You can also make this on the stove which will take around 2 hours at a gentle simmer. This recipe makes a very large batch so I freeze leftovers for another day. It should last up to 5 days refrigerated. I love to have this with a side salad and my delicious Superseed Bread or Quinoa and Luke’s Gluten Free Tortillas.
Love Jennifer xoxo