It's Pea Soup In Here

Today, I cooked for the first time in at least a week. Well, okay, I don't know if I can call this actual "cooking." I assembled a fine split pea soup in my crockpot. Yum. We had the ubiquitous Christmas ham bone languishing in the 'fridge, just waiting to fulfill its ultimate calling: soup base.

This is the best recipe for split pea soup. Easy, tasty, reliable. (It can be halved, too, if you have no use for 4 quarts of soup, though it does freeze beautifully.)


2 pounds split peas -- rinsed
1 ham bone -- (If no ham bone, I have substituted 2 smoked turkey wings OR 1/4 c. ham base)
2 onions -- chopped
2 stalks celery -- chopped
4 cloves garlic -- pressed
1 bay leaf
3 quarts water -- (Try to use chicken broth if not using a ham bone.)
salt and pepper -- to taste


Put all ingredients into a crock pot, except the salt and pepper.
Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, or
until peas are very soft. Before serving, remove bones and bay leaf.
Salt and pepper to taste.

***

Beyond that, I'm still trying to get over this blasted pneumonia. Perhaps this is nature's way of making sure I am chomping at the bit to make the necessary changes this year. Somehow, with each passing day of "taking it easy," the call of the treadmill gets louder, the appeal of simple, healthy, whole food gets more enticing, and the more eager I am to get moving.