Flag House Inn

Hearty Soup for Autumn

Here in Annapolis, Maryland, we have had a warmer October than usual and haven’t really begun to think about changing from lighter warm weather fare to more robust winter fare when planning our dinners here at home. But, with the temperature dipping into the low 60’s during the day my thoughts turn to getting the crock pot out and making some slow cooking soups to enjoy.

My family is from Newfoundland and one of my favorite soups that Mom made each winter is split pea soup. Served with a good airy crusty bread it definitely warms one up on a cool autumn evening. I cook it in the crock pot so it can cook all day without any attention from me once all the ingredients are in the pot and it is turned on to low. Running a B&B is not always conducive to stirring a pot as needed when cooking atop the stove so my soups are generally crock pot oriented. Any leftovers freeze well for another quick dinner. Hope you, too, will enjoy this easy dish.

1 (16 ounce) package dried green split peas, rinsed
1 meaty ham bone or 2 cups diced cooked ham
3 carrots, peeled and thinly sliced
1/2 cup chopped onion
2 ribs celery (with leaves), chopped
2 cloves minced garlic
1 bay leaf
1/4 cup chopped fresh parsley (or two tsp dried parsley)
1 Tbsp seasoned salt (or to taste)
1/2 tsp fresh pepper (or to taste)
1 1/2 quarts hot water

Layer ingredients in crock pot in the order given then pour in hot water. DO NOT STIR.
Cover and cook on low 8 – 10 hours until peas are very soft. Remove ham bone(s) and bay leaf.
If you want a thicker soup mash the beans at this point.

As my mother-in-law used to say ENJOY!!

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