Easy-peasy (sorry!) recipe for split pea soup that you can set up in a crock pot before you leave the house and have table-ready in an instant when you return! All you need to add is crusty bread or rolls. This is also an excellent OAMC recipe, freezing very well, and heating up again either on the stove top or in the crock pot.
Split Pea Soup with Smoked Turkey
16 oz bag of split peas
Large onion
2 cloves of garlic
sweet potato (pre-cooked)
3/4 t thyme
Salt & pepper
1 T lemon juice
1/2″ slice of smoked turkey from grocery deli
Cover the split peas with 2 quarts of boiling water in your slow cooker. Set the cooker for medium high: the peas need to cook for about 6 hours. In a food processor, dice up the onion, garlic, and sweet potato, but don’t completely puree them. Add to the peas.
Go to work!
6 hours (or more) later, add the seasonings and the turkey, chopped into 1/2″ cubes.
Note: if you didn’t pre-cook the potato during once a week food preparation, you can still make this. Just peel and chop it up and add it to the peas in the morning. It will soften enough to enable you to mix it through the soup pretty well, just not quite as well as the other method.
Image: Kave Wall Stock
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