The weather here his horrendous! It is Saturday, November the 3rd and rumor has it that we are in store for a whopper of a storm. There are warnings of flooding and excessive rain, with high winds on Sunday. Woo (husband) and I were supposed to go to Chilliwack today to pick up wood for the winter, but the weather and bad roads have kept us from doing so, thankfully we found a fantastic guy in Richmond who is happy to deliver a cord of wood to our residence for $170 buckeroos!
This moment of convenience has allowed me the time to make some really good tasting slow split pea soup . I wanted to share it with you so you too can enjoy this old timey om nom.
What you will need:
2 Cups dried split peas
1 Medium onion
1 Small bag of mini carrots OR 1/2 medium bag of mini carrots
1 soup bone (either beef or pork)
4 tbs of "Better than Boullion Organick Chicken Base" or 2 32 oz organic chicken broth
2 tbs butter
4 Bay leaves
2 tspHerbamare
The night before you will need to soak your 2 cups of dried split peas in 4 cups of hot water, I left mine out for more than 12 hours, they were totally fine. Make sure you rinse your soaked peas well so that you don't get an icky bubbly froth on your soup.
To start your soup you will want to put your 2 tbs of butter into your pot and let it melt a little bit (on low or medium low), while your butter is melting add the 4 bay leaves and the 2 tsp of herbamare and add your soup bone. Once I notice the soup bone is a little browned, I add just a bit of chicken stock to get the steam going.
Cut your onion fine (I do mine in the food processor) and either grate or cut your carrots (I also do mine in the food processor). Combine your onion and carrots with the contents of your pot, stirr it together. Add more chicken stock, enough to very lightly cover the contents, stirr and cover, let it come to a very easy simmer.
Once your pot has simmered for about five minutes, drain and rinse your peas and add them to the pot as well. You will need to either add more chicken stock, OR you can add water and spoon in a bit of the better than boullion in (this is what I do). Stirr the contents and make sure that everything is covered well with liquid. Cover and let cook on medium heat, the key however is to not reach a rapid boil, if you DO reach a rapid boil then take the cover off, stirr, and turn the heat down until you are once again at a simmer. Cook with the lid on, stirring and checking every 20 or so minutes - once the peas are done (about an hour) then turn the heat off, remove the soup bone (if you have a dog, this is a most excellent treat), and enjoy!
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