One of my favorite memories growing up are all the family road trips we would take. Whether it was to drive all the way to Las Vegas, Nevada and visit my mom’s sister, go to Disneyland in California, or travel through the border states and parts of Canada. For some reason, split pea soup is the dish that pops up in my head when I think of these road trips. That and clam chowder. It is because my sister and I had an epic feast at a small town restaurant (can’t remember where) known for its endless bowls of split pea soup. This was the first time we had tasted this and it was scrumptious. My sister and I have always been good eaters and I know we ate at least 3 bowls.
Years later, I tried to make split pea soup at home while my mom was working late. I was in high school and trying to make something to eat. As I’ve mentioned in previous posts, I did not grow up learning how to cook. My skills and tastes have grown quite a bit in the last 5 years and I’ve been out of high school for over a decade now. So, can you imagine what my first pot of split pea soup was like? It was split pea paste. I ended up opening a stack of crackers from the pantry and ate those with my split pea paste. Not bad, not great, and certainly not what I wanted.
Years later, when I moved into an apartment with Jeff (who was my boyfriend at the time) I tried to make this dish again and followed a recipe. It was okay. It wasn’t nearly as tasty as the endless bowls my sister and I gobbled up. Finally, last year, I decided to try my own recipe and I really wanted to make a vegetarian version of split pea soup. It was just a random challenge I decided on. That’s when I remembered I had hickory liquid smoke stacked away behind my spices and herbs. I had bought hickory liquid smoke in hopes to make Kahlua Pork someday, but that hadn’t happen, yet. The hickory liquid smoke turned out great and using a slow cooker made making this recipe a no-brainer!
This slow-cooking, crock pot recipe is perfect and you do not end up with split pea paste.
|Slow Cooked and Hickory Smoked Split Pea Soup
|2 Carrots chopped|
|16 ounces of Chicken or Vegetable Broth|
|1 tablespoon of Dried Basil|
|1 tablespoon of Dried Parsley|
|1 tablespoon of Dried Thyme|
|1 Garlic Clove chopped|
|2 teaspoons of Hickory Liquid Smoke|
|1 White or Yellow Onion chopped|
|Salt and Pepper|
|1 pound of Split Peas not soaked|
|2 cups of Water|
Using a crock pot:
- Pour in SPLIT PEAS
- Then add CARROTS, ONION, GARLIC, DRIED BASIL, DRIED PARSLEY, and DRIED THYME on top
- Cover with CHICKEN or VEGETABLE BROTH, HICKORY LIQUID SMOKE, and WATER
- Mix all of the ingredients and cook on the high setting for 5-6 hours, or 8-10 hours on the low
- Once the soup is ready blend smooth with a blender and taste-test to add SALT and PEPPER
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