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winter sunshine (celiac and diabetic)

September 13, 2007

ingredients ::

2 bags yellow split peas (you can substitute green peas or lentils, but you lose the sunshininess)

1/2 cup real crumbled bacon

2 cups chicken broth (+ water as needed)

2 stalks celery, chopped

2 cups chopped carrots

2 cups cubed potatoes (i like red skinned)

2 cloves garlic

2 tbsp olive oil

1/4 cup finely chopped onions (i like red for the color)

salt & pepper to taste

directions ::

in large soup pot heat oil and add 2 cloves of garlic (peeled, but not chopped), bacon bits, and onion over medium heat. cook until onion and is translucent and bacon and garlic are browned. mush up garlic with bottom of a soup ladle.

add chicken broth, celery, and carrots. add split peas and as much water as you need to cover them and turn the heat up to high. add salt and pepper to taste.

bring to a boil, stirring as needed.

once soup comes to a boil, immediately cover and remove from heat.

let stand, covered, one hour.

*after the soup has stood out for one hour, add your potatoes.

you may want to add more water at this point, too (a good rule of thumb is *all ingredients should be covered*)

@ this point, i like to transfer it all to the crock pot to finish simmering as this avoids the necessity of constantly stirring it, but you can keep going on the stove, putting it on medium heat until the pot starts to simmer and then crank it down to low.

if you use the crock pot, you should set it on low.

*if you like, at this point, instead of continuing on, you can refrigerate the soup and continue the next day. if this is your preference, do not add your potatoes until the next day (do not cut them up before the next day either) and let the soup sit on the counter for an hour to come to room temperature before you start cooking it.

a note on consistency :: i like my pea soups thick and mushy, my wife likes them brothy. i’ve struck up a happy medium that we both seem to enjoy. keep in mind, you can always add water. in fact, if you save the leftovers you will probably need to do so before reheating your soup (the more water you add the less likely you are to burn your soup)

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