Baby, it’s COLD outside! Brrrrrrrr! Although I miss snow now that I live in Florida, I sure don’t miss those sub-zero temps you are all suffering with right now! I hope most of you are keeping safe and warm — have you all been keeping those pantries well stocked? I realize fresh veggies may not be available but use dehydrated too. Not sure how many of you have dried split green peas in your pantry (of if you want to run to the store) but this is a nice and easy as well as quick soup to make and even can the extra for later! Of course. it also freezes well. I used a basic recipe my own mom used for years – almost identical to what is on the package. We used alot of shredded carrots – be forewarned that the carrots change to color of the soup slightly to a less green color. We more often make with without the onions, celery, and carrots — and just a bit of ham – and we always use a ham bone to add flavor!
1 lb. bag of green split peas, 1 medium onion diced, 4 stalks celery diced, 4 medium carrots shredded, salt, coarse pepper, a couple bay leaves, 8 cups water. Cook veggies until tender in bit of olive oil, add peas (after washing and removing “rocks”) and water- cook 1 hour – then pour into hot jars, pressure can for 75 minutes for pints or 90 minutes for quart jars – yields about 4-6 pints per 1 lb. peas depending on how thick you cook it down to. Obviously this can also be frozen!
I guarantee — nothing like a bowl of nice hot soup to warm you up!