Soup season

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Chilly November nights call for slippers, soup, and slices of Grandma’s home-made bread.  While hubby holds fast to the principle that “soup is NOT a meal,” I can’t help but hold to it as a comfort food for cold fall and winter days.  Posed as a lunch option, it goes over quite well, though.

This is a tried and true recipe from none other than, who else? Dear Kim; both the soup and the bread recipe. I’ve been making both for at least 12 years now, having some of my first remembrances of them on the luncheon I held after our sweet number 1 had her baby dedication and we had the grandparents back to our apartment after the service.  Oh the days of diapers and only one to ga-ga over.

This soup, with it’s very few ingredients, will likely warm the hearts and souls (oh ya, and bellies) of a lot of you, if you’re like me and want minimal work in your busy day.

The bread…well, it’s work, I won’t fool you. But it’s worth it in the end.

—————–

Mom’s Thick Split-Pea Soup

2 C dried split peas

8 C water

2 onions, chopped

4 carrots, chopped

4-6 leafy celery tops, chopped

1 large bay leaf

2 tsp salt

pepper

Cooking instructions:

-combine peas and water in large pot; bring to a boil

-add veggies and seasoning

-once boiling, cover and cook over low heat for 1 1/2 hrs until peas are very soft

-mash with fork or puree

-cook several mins uncovered to thicken if necessary

Serves 8

2 thoughts on “Soup season

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