Southwestern split pea soup
With the cold weather officially here, I decided that it would be a good time to really dive into the soup making. Today I made a very simple yet satisfying and delicious soup. It has just a little bit of heat and a hint of smokey flavor. It also gets nice and thick as it cooks, thus filling you right up when you eat it.
The easy part is you can throw it in the crock pot in the morning and have it ready for dinner when you get home.
Here are the ingredients:
1 1/2 c dry split peas, rinsed and picked
2 small cans green chili's
2 large portobello mushrooms, gilled and cubed
2 large carrots, peeled and sliced
1 medium yellow onion, chopped
2 medium potatoes, peeled and cubed
3 cloves garlic, minced
1/2tsp. Pink salt (optional)
1 tsp. Onion powder
1/2 tsp. Cumin
1/2 tsp white pepper
1/2 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
4c mushroom stock
2c veggie stock
1c water if needed (check half way through cooking)
Place everything in crock pot, on low for 8-9 hours. Serve with crusty bread or nothing at all, it is a meal all alone. ENJOY.