Growing up, we'd travel to my grandparents house at least once a year. The drive was a grueling 12 hours, and as a kid it felt like eternity. But there were a few stops along the way that made the trip much better.
One of those stops was called Anderson's Split Pea Soup. It was a giant windmill restaurant, and came complete with a gift shop and pond full of swans. Oh, and their amazing soup.
We'd get the "traveler's special," which consisted of a chocolate milkshake, a bowl of split pea soup, and delicious hot rolls. I'd try to eat all my soup because there were funny cartoon characters on the bottom of the bowls (parents take note), and my sister and I would do a little running around outside to get the wiggles out. It was a stop we always looked forward to.
Anyway, you're probably wondering why I'm going off on some random childhood memory. Well let me tell you why: I found the most delicious crockpot split pea soup recipe!
It's seriously so good. Josh mentioned having it again a few days after I made it. I agreed and am planning on making it again soon. And you know something's good when you're imagining a soup on your dinner table. So here's the recipe--enjoy!
Split Pea Soup
Ingredients
1 pound dried green split peas, rinsed
2 medium carrots, peeled and medium dice
1 tablespoon celery powder
2 tablespoons minced onion
2 tablespoons minced garlic
1 pork tenderloin (can be already seasoned)
4 cups low-sodium chicken broth (1 quart)
Additional water to fill crockpot to the top
Salt and pepper
Directions
Arrange the split peas in the crockpot in an even layer.
Place the carrots, celery powder, and minced onion and garlic over the peas in one even layer. Set the pork tenderloin on top of the vegetables.
Pour the chicken broth and water into the crockpot and season with salt and pepper.
Cover and cook until the peas are very soft and the meat easily shreds, on high for 5 to 6 hours or low for 8 to 10 hours.
Remove the pork to a cutting board when cooked. When cool enough to handle, shred the meat, and then stir the shredded pork back into the soup to combine. Taste and season additionally as needed.
One of those stops was called Anderson's Split Pea Soup. It was a giant windmill restaurant, and came complete with a gift shop and pond full of swans. Oh, and their amazing soup.
We'd get the "traveler's special," which consisted of a chocolate milkshake, a bowl of split pea soup, and delicious hot rolls. I'd try to eat all my soup because there were funny cartoon characters on the bottom of the bowls (parents take note), and my sister and I would do a little running around outside to get the wiggles out. It was a stop we always looked forward to.
Anyway, you're probably wondering why I'm going off on some random childhood memory. Well let me tell you why: I found the most delicious crockpot split pea soup recipe!
It's seriously so good. Josh mentioned having it again a few days after I made it. I agreed and am planning on making it again soon. And you know something's good when you're imagining a soup on your dinner table. So here's the recipe--enjoy!
Split Pea Soup
Ingredients
1 pound dried green split peas, rinsed
2 medium carrots, peeled and medium dice
1 tablespoon celery powder
2 tablespoons minced onion
2 tablespoons minced garlic
1 pork tenderloin (can be already seasoned)
4 cups low-sodium chicken broth (1 quart)
Additional water to fill crockpot to the top
Salt and pepper
Directions
Arrange the split peas in the crockpot in an even layer.
Place the carrots, celery powder, and minced onion and garlic over the peas in one even layer. Set the pork tenderloin on top of the vegetables.
Pour the chicken broth and water into the crockpot and season with salt and pepper.
Cover and cook until the peas are very soft and the meat easily shreds, on high for 5 to 6 hours or low for 8 to 10 hours.
Remove the pork to a cutting board when cooked. When cool enough to handle, shred the meat, and then stir the shredded pork back into the soup to combine. Taste and season additionally as needed.
