There is enough soup for a small family for a couple of days, a crock pot full. . .
For 8 servings:
–split green peas (dried; 2 cups, picked over and rinsed; it is not necessary to soak split peas overnight)
–sliced carrots (one-half can, drained)
–sliced white potatoes (one-half can, drained)
–chopped sweet onions (1 cup)
–diced tomatoes (one-half can; do NOT drain)
–thyme (dried; 1 teaspoon)
–bay leaves (dried; 2)
–minced garlic (1 tablespoon)
–faux bacon (soy bacon; I used Bac’n pieces; 3 tablespoons)
–parsley (dried; 2 tablespoons)
–white wine (one-quarter cup)
–chicken bone broth (3 cups)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place all ingredients from list above EXCEPT the tomatoes in the slow cooker. Cook on low for 3 and one-half hours; then cook on high for 1 and one-half hours. At that point–after 5 hours–add the tomatoes and stir gently. Cook for another 30 minutes on low. (The acid in the tomatoes will prevent the peas from getting tender; this is true for all beans and peas in a slow cooker. So the acidic ingredients are added last and then simply heated.)
2 – Soup will be very hot, and so ladle servings 5 minutes before serving.
–soup inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.