Crock Pot Pea Soup
A guest post from Karen:
Organic celery is a great snack, and a standout in juice, but it also has a starring role in the aromatic vegetable mixture called mirepoix. Mirepoix, which combines chopped celery with onions and carrots, is the base for many soups and stocks, including pea soup. You can find a lot of the ingredients in your produce box from Space Girl Organics.
1 pound dried split peas, rinsed & sorted
1 T. olive oil
3 organic carrots
2 large or 3 medium organic onions
2 ribs organic celery
2 cloves garlic, peeled
2 bay leaves
1 tsp. caraway seeds
1 T salt
1 t. ground black pepper
1 ½ quarts vegetable or chicken stock
juice of half a lemon
optional: ½ pound diced ham
Dice carrots, onions, and celery. Heat olive oil in skillet and add onions. Cook 2-3 minutes and add carrots. Cook 3-4 minutes and add celery. Cook an additional 2-3 minutes until onions become translucent. Remove from heat. Transfer cooked vegetables to a slow cooker. Add rinsed dried peas, vegetable or chicken stock, peeled garlic, bay leaves, caraway seeds, and salt. If using ham, add ¼ pound and store the remaining ham in the refrigerator.
Cook for 8 hours on low heat. Peas will be soft when cooking is complete. For a thicker soup, use a potato masher or immersion blender until you reach your desired consistency. Add remaining lemon juice, pepper, and the rest of the ham. Taste for seasoning and adjust to your liking.
NOTE: Precooking the vegetables is optional, but it does add a depth of flavor. If you choose to skip this step, increase your cooking time if needed.