• Becky Berberich

Thick as fog


Growing up my mom made THE BEST split pea soup. At least that's what my memory tells me. I'll support my claim with the fact that she is known as being one of the premier cooks on both sides of my family and that she literally brought up how much I loved it Christmas Eve this past year when I mentioned that I thought I had perfected split pea soup. "Ah yes, Thick as Fog split pea soup. You and your brother couldn't get enough!" And guess what? I still can't.


Mine is still thick as fog, however unlike her original version, mine is perfect for the super lazy cook and requires virtually no special skills. Do you have a slow cooker? a rice cooker with a slow cooker option? an instapot? a stove? Excellent, you can make this. I personally use the slow cooker feature on my rice cooker because why on earth would I want to watch something that can babysit itself?


Ingredients:

- Mirepoix Mix (I buy mine at Trader Joe's precut up in the refrigerator section but if one of those isn't near you dice the following: One medium yellow onion, three celery ribs, two medium carrots)

- 2 cups dried split peas

- 1 Tbs Garlic Powder

- 2 Tbs soy sauce (you can go liquid aminos but they are a bit sweet for me and I would go 3 Tbs instead)

- 2 Tbs vegan Worcestershire sauce (the regular kind has anchovies)

- Vegetable stock to cover + another inch or two (the more water the thinner the soup; obviously)

- Few drops of liquid smoke (ham flavor!)

Directions:

Put this in a slow cooker for 4 hours and stir when done. Seriously.

That's it.

If you want to stove top it, bring to a boil, drop down to simmer, stir occasionally, and stop when peas are soft and desired thickness is reached; approximately 40 minutes.

I have made this 4 times so far and winter is only 3 weeks old. Draw your own conclusions. Make some home-made giant croutons or toast up some crusty bread with herb olive oil and dig in!


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