Home Cooking, for the sake of your health!

Split Pea Soup (Slow Cooker Method)My grandmother makes the most incredible split pea soup.  After various attempts at recreating it using her recipe I was never quite as successful.  My attempts seemed to lack that wow factor.  I love using my slow cooker to slowly develop flavors in my dishes.  I decided to try making this classic soup using the slow cooking method.  The results were nothing short of fantastic. While it’s still not quite the way grandma makes it, this soup is packed with flavor and depth.  Toddler approved – bonus points!

  • 1¼ cups dried split peas, rinsed and picked over
  • 5 cups vegetable stock, chicken stock, water, or a mix of the three (personally I used 2 cups of homemade chicken stock and 3 cups of water)
  • ½ large onion or 1 small onion, diced
  • 1 clove garlic, minced
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 bay leaf
  • ½ tbs dried oregano
  • ½ bunch of parsley, chopped
  • salt and pepper to taste
  • juice of ½ lemon
  • 2 tsp extra virgin olive oil
  • handful of raw pumpkin seeds (optional)
  1. Place all of the ingredients in the slow cooker on low for 8-10 hours. Add the extra virgin olive oil after the cooking in the slow cooker is finished. Blend, top with pumpkin seeds and serve.

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Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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