This week the weather turned cold. It’s a dreary, rainy day here. It’s clear that winter is on the way. With all the talk of snow and cold weather around the country, soup can really cut the chill. Split Pea Soup is a hearty, warming soup. It can be made with or without sausage or ham. I usually use a chicken sausage or a veggie sausage. My choices are Aidell’s for chicken (usually the apple one) or Field Roast Apple for the veggie version. Adjust the seasonings to your taste. Some people serve it with thick croutons. It goes well as a first course or pair it with a salad and a crusty baguette for a whole meal as well. It will take the chill off. Soup’s On!
Ingredients:
16 ounce bag of Dried Split Peas
2-32 ounce container of vegetable stock
2-3 tablespoons salt (15 -20 turns of grinder)
2 tablespoons pepper (10 -15 turns of grinder)
6 tablespoons ground garlic powder
2 tablespoons minced garlic
1 chopped onion
2 chopped carrots or 1/2 bag of baby carrots
20 ounce bag of frozen mixed vegetables
4 tablespoons Montreal seasoning
2 Chicken Apple sausage or Veggie Apple sausage cut into small chunks
Adjust the spices to your taste. Sometimes you need to add additional spices as it may absorb the flavor.
InstaPot Instructions:
Place all the ingredients into the pot. Fill with water to fill line. Set the pot using the Soup/Broth button (2:45). Let the steam release naturally. Stir thoroughly to mix. Enjoy!
Crockpot Instructions:
Place all the ingredients into the crockpot pot. Fill with water to fill line. Cook on high for 4 hours or on low for 8 hours. Stir thoroughly to mix. Enjoy!
Stovetop Instructions:
Place all the ingredients into the dutch oven or stockpot. Fill with water to top. Bring to a boil, then turn it to a low simmer. Cook for about 2 -2 1/2 hours. Stir thoroughly to mix. Enjoy!
