What happens when we get a much needed rainy day in sunny SoCal? I pull out the crockpot and make a pot of soup. Here is the recipe for one of my favorite comfort soups.
1 lb of dried green split peas
1 large onion, chopped
2 organic celery stalks, chopped
2 organic carrots, peeled and chopped
2 cloves garlic, minced
5-6 slices of cooked bacon
6 cups of water
2 teaspoons of fresh thyme, minced
2 teaspoons fresh sage, minced
In a large skillet, heat about 1 tablespoon of olive oil over a medium-high heat. Add onion, celery and carrots. Saute until onions are translucent, about 5-7 minutes, add in the garlic, cook another minute. Remove from the heat.
Add the peas, cooked vegetables, water and bacon to your slow crock-pot. Stir to combine, add your herbs, salt and pepper.
Cover and cook on HIGH 4-5 hours or on LOW 8-10 hours until the peas are soft. Puree the soup with a blender. Use either an immersion blender or ladle the soup in batches, only filling the blender halfway. Hold down the lid with a towel while blending. Return the pureed soup to the pot. Salt and pepper to taste, serve topped with freshly minced thyme.