Comfort Food Series: Split Pea Soup.

This rich and hearty soup is waistline friendly - creamy without the cream.  Be sure to read the directions on your Split Peas package. Some dried legumes MUST be soaked overnight. Mine can be rinsed and cooked without an over night soaking.  For a vegetarian meal feel free to substitute chicken stock for vegetable stock and omit the ham.  If going this route I would add sliced parsnip to give a little texture and flavour depth to the soup.

This doesn't look nearly as good as it smelled. In
fact I probably wouldn't eat this based on the picture.
You'll just have to take my word for it!

What I used:

3 cups Chicken Stock*
3 cups hot water
2 cups yellow split peas
1 cup cooked ham*
1 cup white onion
1 tablespoon canola oil or butter

pinch of salt
1/2 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon turmeric
1 tablespoon cracked black pepper

What I did:

1. Dice onion and slice ham into small cubes.
2. "Sweat" onion in a tablespoon of canola oil or butter until softened.
3. Add all ingredients to slowcooker.
4. Turn on HIGH for 4 hours or LOW for 6 to 8.
5. Stir once or twice if able.
6. You'll know it's ready because peas will blend easily just by stirring.

Stove Top Method:

1. Sweat onion & butter in large saucepan or stock pot.
2. Add all remaining ingredients.
3. Bring to rolling boil then turn down to a low simmer for 1-2 hours.
4. Stir occasionally.
5. Cook until peas are tender and blend easily (just by stirring motion).