My all-time favorite soup is Split Pea. I think a close second is French Onion with bread and melted cheese. I don't know what it is about Split Pea. The name is gross. The color isn't all that purdy either! I think it reminds me of being a kid. My mom used to make it and I can recall my Gram (great grandmother on my dad's side) making it too. Traditional pea soup has lots of ham and/or bacon in it, but seeing that I am not a ham-fan, I chose to leave it out of mine. I shredded some cooked ham in it for the fam, though.
When Matthew ate the soup, he told me that it was "Brilliant!" Wow! What a compliment from an 8 year old.
Crock Pot Split Pea Soup
1/2 cup fresh parsley
1 lb. green split peas
2 stalks celery, chopped
2 carrots, chopped
7 cups water
1. The original recipe calls for parsley stems and fresh thyme sprigs to be tied together with kitchen string and placed into the slow cooker. I'm too lazy for tying herbs, so I used chopped parsley right in the soup with some dried thyme. Add split peas, celery, carrots, 1 tsp salt and 1/2 tsp pepper. Stir to combine. Add water. Cover and cook on low about 6-8 hours.
2. Season to taste. Top with a dollop of non-fat yogurt, shredded ham and/or a handful of thawed frozen peas.
Matthew saw these yummy yogurt parfaits is a cooking magazine that I was flipping through, and he said he wanted to make them.
1 qt strawberries, hulled, quartered
1 tsp sugar
4 graham crackers
1 cup nonfat yogurt
2 tbsp honey
1/2 tsp cinnamon
Crumble one graham cracker into the bottom of each of 4 glasses. In a separate bowl toss strawberries with one teaspoon sugar. (I used vanilla sugar. Yummo!) Top graham crackers with strawberries. Mix yogurt with 2 Tbsp honey and 1/2 tsp cinnamon. Spoon over berries.