Many Halloweens ago, while the kids were out trick-or-treating, I cooked this for when they got back. I served it with cornbread. After coming home hungry, the kids ate this up! After eating, our eldest said “We should eat pea soup and cornbread every Halloween!” And so it has been done, and been enjoyed.
Ingredients that are chopped, cut up, or sliced are all going to be puréed at the end. Recommended sizes are rough.
1 pound dried split peas, picked over for stones, etc. and rinsed
3 large carrots, peeled and sliced
4 stalks celery plus, sliced with added chopped celery leaves
1 medium onion, coarsely chopped
1 pound ham steak, cut in small squares
8 cups water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
Serve with our favorite: Corn Bread (The Vegetarian Epicure)
- Place all ingredients in a crockpot or slow-cooker.
- Cook on high, 4 – 5 hours, or until peas and vegetables are tender.
- Remove bay leaves, and then purée soup in blender or with immersion blender.
- Serve with cornbread.
Recipes out of the Blond Box 