Split Pea Soup:
2012 is about simplifying my life. Getting rid of all the noise and junk that surrounds me. I’m working daily to reduce the clutter that’s in my home and the negative energy in my surroundings. If it doesn’t feel good and feed me positively, then it has to go. What has been so rewarding about letting go of something that I no longer need is that I find clarity of purpose and become closer to what is real in my soul, reaching my true goals.
Of course this applies to my food content too. I’m eating to be healthy while keeping great flavor, and great flow.
Life is a journey that evolves as we grow! When your are connected to your inner well being you are connected to the source!
Ali in the Valley
Photo by: Ali
Split Pea Soup Recipe:
1 Tbsp. olive oil 1 cup green split peas – washed and drained 2 small carrots – sliced thinly 1 stalk celery – sliced thinly 1 onion – finely chopped 4 cups (32 oz) chicken stock 6 slices bacon (optional) 2 Tbsp parsley – finely chopped 1/4 tsp. dried marjoram 1/4 tsp. dried thyme Salt & pepper to taste
In dutch oven, cook onion, carrots and celery in olive oil until wilted (about 10 min). Add peas, broth, 2 slices of bacon, parsley, marjoram & thyme and bring to simmer. Partially cover and simmer for 60 minutes. Discard bacon, then puree 2 cups of soup and add back into soup. Then add salt and pepper to taste.
Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices of bacon until crisp. Transfer to paper towel to drain. Garnish soup with crumbled bacon.