One of the first times I ever realized that - HEY! I can cook for myself! - was when I first learned to make lemonade. I magically found the refrigerated
Let me tell you from bottom layer to top layer pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!
I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
Sure, we could have gone with six, but at what cost? Lose the sour cream, or the zesty salsa, or the melted shredded cheese or....No. Seven layers. Get a little in each bite.
Some days you just need a slow cooker meal...! Love soups and was looking for something a little different. If you have an open jar or packet of thai curry paste in your fridge, and you like the flavour of it, this is another way to enjoy it. Most of the items are pantry staples, which is how this came to be, and it's fairly low calorie/low fat. I made it to fit a small crock pot (2.5 Q I think)....yields enough for 2 good sized portions. If you use a larger crock pot you would probably have to double the recipe. Some flat bread on the side makes it a meal.
Soup is always an easy choice to make in a crockpot. Just add the ingredients in the morning, and forget about it until you are ready to eat it hours later. Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan version packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.
