Split Pea Soup is one of our favorite cool-weather meals, but it certainly doesn't photograph well. My daughter pointed out to me a few weeks ago (as she was begging me to put this soup on our week's menu) that "Everyone I know who has ever tried split pea soup didn't want to even taste it at first, because it doesn't look like it will be good, but once they tried it, it became their favorite soup." I almost didn't post my super-simple, three-ingredient split pea soup recipe, because I couldn't figure out how to make it look appetizing in pictures, but it's simply too good not to share!
You will need:
2 lb. green split peas
1 lb. carrots
1 medium onion
salt (to taste)
Chop the carrots into small pieces. Or, for a less-chunky soup, grate the carrots.
Chop the onion.
Place carrots and onions into the bottom of a 7-quart crock pot.
Wash split peas.
Add peas to crock pot. Sprinkle with salt, to taste.
Fill with water. (Leave an 1 1/2 to 2 inches at the top, to avoid boil-overs.)
Cook on low for 8 to 10 hours, until soup reaches desired consistency.
Many people cook split pea soup with a ham bone in it, for flavor, but this is totally not necessary (the split peas, carrots and onions together are rich in flavor), and fishing a ham bone out of the finished soup is messy. But you're welcome to add ham to the soup as it cooks, if desired.
For my family of carnivores, I sometimes provide crumbled bacon at the table. They can sprinkle it into their soup bowls, as desired.