Seriously. It’ll take me longer to put up this post than it will take you to make dinner with this recipe. And when you read how not long this post is, you’ll know that’s saying something. And it’s healthy, hearty, delicious, and vegetarian. Unless you add chopped up ham (which I highly recommend you do.)
Add the ingredients to the large inner pot of your thermal cooker.
Stir, and bring to a three minute rolling boil.
Put the pot inside the thermal cooker, and put the lid on. Seal the unit.
Allow to cook for 3-8 hours, and then give your piping hot, perfect soup a stir with a whisk if you’d like it chunkier, or with a wand blender for a few seconds if thick and smooth is your favorite.
Serve with hot, crusty bread, and everyone will know you for the domestic goddess you are. (Or whip this baby out at a pot luck or picnic with a couple of loaves of French bread you bought on the way. Still goddess-level powers.)
Enjoy this one. I can taste it already. Mmmmmm.
- 9 Cups broth (vegetable or chicken or stock from ham hock)
- 3 Cups dried green split peas (rinse well first)
- 1 large chopped onion
- 2 C chopped carrots
- 4 chopped celery stalks
- 1/2 Tbsp minced garlic
- 1 tsp dried basil
- 1/2 tsp dried cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3 C small chopped new red potatoes with skins on
Bring all ingredients to a 3 minute rolling boil in your inner pot. Place pot inside of thermal cooker, put on lid, seal unit. Cook for 3-8 hours, and when ready to serve, whisk soup to mix in split peas, or run a wand blender for a couple of bursts for a more uniform texture.
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If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.
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