Our friends at the Rose Hotel helped perfect this comforting recipe!
What You'll Need
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cups
- Large skillet or pot with lid
- Wooden spoon
Warm oil in a skillet or large pot over medium heat.
Sauté the onion in the oil for about 2 minutes.
Add garlic and sauté for another 2 minutes.
Add the celery and carrot. Sauté for about 5 minutes.
Add the split peas, broth, parsley, and thyme. Reduce heat to medium low.
Heat on medium, covered, for about 50 minutes. Stir a few times.
When soup is thick, season it with salt and pepper and a splash of red wine vinegar.
Slow Cooker Directions:
1. Place all ingredients except red wine vinegar in the slow cooker.
2. Cook for 4-6 hours on high or until peas are totally soft.
3. Serve cooked soup with a splash of vinegar.
To add flavor and protein, serve this soup with ½ slice cooked turkey bacon or ½ link cooked lean sausage crumbled into each bowl.