Tuesday, November 26, 2013


I won’t be rushing out to shop at 6 pm on Thanksgiving to scoop up a seventy five dollar, 50 inch TV or a five dollar smart phone of which there are only like two in the entire store anyway.  In fact I think it’s rather crappy of retailers to be opening on Thanksgiving…and while I could go on a rant, I’ll stop there.

Thanksgiving will see me giving thanks to the Lord for my many blessings, and the blessing of spending Thanksgiving with my husband, with good friends.  Oh yes, and good food, of which I will eat way too much, we’ll all eat too much and then we’ll grumble about why we ate that much and how uncomfortable we feel as we go for that second slice of pie!  Better wear stretchy pants!

Now Friday I may brave the stores and crowds, depending upon if I receive a certain coupon for the annual sale at the Cole Haan outlet!  I’ll get up early and try to get in and get out before the really big crowds come and it’s absolute madness!

After the Thanksgiving feast, I feel the need to eat simple, healthy meals for the next few days; and it doesn’t get much simpler than this Slow Cooker Split Pea Soup.  Just throw the ingredients into the slow cooker before heading out to the Mall and upon returning there’s a hearty, healthy soup waiting to replenish and restore!

I made Slow Cooker Split Pea Soup vegetarian, vegan in fact, and even my meat loving husband prefers this version to the pea soup made with a ham hock.  

Having said that, I like to give you options and allow you to make up your own mind, cuz I think that you’re rather clever; so tossing leftover turkey wings or drumsticks into the soup would be yummy, or even the ham bone from the honey baked ham if that’s what you have.

Cooking the soup in the slow cooker on “high” will have the soup done in 3 to 4 hours, which is enough shopping for me.  If you’re a serious shopper, perhaps turn the slow cooker on low and allow it to cook for the day.

I you’re reading this, and you’re still planning out your Thanksgiving dinner I posted plenty of menu suggestions here.

I wish you safety in the madness that is Black Friday, and a Thanksgiving to be thankful for!

Here's what you do.
This is what you need: diced onion, celery and carrot, some minced garlic, vegetable stock (or chicken stock or water), soy sauce, liquid smoke, fresh thyme, dried rosemary, bay leaf, as well as salt & pepper.

Sort through the dried peas to be sure that there aren't any stones or anything that doesn't belong, and then give them a rinse

Add all the aromatics to the slow cooker, along with the peas.

I used water and vegetable stock, which has good flavor, but it does make the soup more of a khaki brown color, than green.  

Use chicken stock or plain water if the green color is important to you.

Because there is no ham in this recipe, I use soy sauce and liquid smoke for depth of flavor and smokiness.  

Taste the liquid for seasoning and add more salt if needed, because if it's bland, your soup will be bland.

Clamp the lid down, set the temperature to high and walk away...just walk away.

And then come back 3 or 4 hours later; I like my peas mushy cuz that’s the pea soup that I grew up on so I cooked the soup for 4 hours, if you like a little texture check the soup after 3 hours. 

Now dish just yourself up a bowl of hearty deliciousness!


Serves 4 to 6

1                            Medium onion, small dice
2               stalks     Celery, small dice
1                            Medium carrots, small dice
2              cloves     Garlic, minced
1               lb.          Dried split peas, sorted and rinsed
15             sprigs     Fresh thyme or 1 tsp. dried
½             tsp.        Dried rosemary
3                           Bay leaves
4              cups       Vegetable or chicken stock, low or no sodium (or water)
1              cup        Water
3              Tbsp.      Low sodium soy sauce
½             tsp.        Liquid smoke
½             tsp.        Salt
½             tsp.        Pepper

   1.       Combine all of the ingredients in the slow cooker and taste the liquid for seasoning, add more salt and pepper if necessary.
   2.       Clamp the lid on the slow cooker, turn the heat to high and cook for 3 to 4 hours, depending upon how mushy you like the peas.  Plan on 4 hours, because the slow cooker can be set to "warm" if it's done before your ready to serve.

*You might like to add the wings or drum sticks from your leftover turkey, or a ham bone to the soup.