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
-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