It was a chilly day…
Cloudy. Slightly windy. The smell of rain was in the air (if you are one of those talented people who can actually smell rain).
And most definitely one of those days that makes you want to curl up in the living room with a good book and a cup of your favorite tea.
It was a little teaser to remind us New Englanders that colder weather is coming. That Autumn won’t last forever and that a greater chill is just down the road.
But with that chill, I reminded myself, comes the excuse to whip out my favorite baking pan and soup pot. An excuse to serve steaming bowls of stew and sweet, spicy slices of pumpkin bread.
And when you think of it in those terms, a chilly, dreary day doesn’t seem so — well — dreary. It actually might even seem a little delicious.
If you’re having a bit of rain or chilly weather where you are, then I highly recommend making a large batch of Split Pea Soup.
Smooth. Thick. Savory. It’s comfort in a bowl and just what a cold day calls for.
Split Pea Soup
2 cups dry split peas
4 (14 1/2 oz each) cans chicken broth
2 cups water
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cups chopped carrots
2 cups chopped, peeled potatoes
1 cup chopped, fully cooked ham (you can use lower-sodium varieties)
1 cup chopped onion
1. Rinse peas; drain. In a large saucepan, stir together peas, chicken broth, water, bay leaf, thyme, and pepper. Bring to a boiling and reduce heat. Cover and simmer for about 1 hour, stirring occasionally.
2. Stir in veggies and ham. Return to boiling and reduce heat. Cover and simmer about 20 minutes or until veggies are tender. Discard bay leaf.
Makes 5-6 servings.
*As found on Better Homes and Gardens, with just a few tweaks*