It's always pie weather, but soup seems to be seasonal.
I love stopping at Pea Soup Andersen’s for the soup
but it’s really easy to make at home
Split Pea Soup
1 1/2 cups green split peas
4 (10.5 ounce) cans chicken broth (low sodium)
6 slices bacon, cut into 1 inch pieces (or diced ham or see * below)
1 small onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon chopped fresh rosemary (use dried if that’s all you have) DON'T LEAVE OUT THE ROSEMARY!
Rosemary is often used for ornamental plantings, so look around your neighborhood to see if someone has a rosemary bush. Make sure you wash any purloined rosemary – dogs love to pee in the rosemary.
This is the most important step: Sort thru the split peas for rocks and dirt pieces. Rinse the peas with running water.
Throw everything into a crookpot and cook for 6 – 8 hours.
I think that Lawry’s Seasoned Salt makes a fantastic addition to this soup, but the amount to add is a matter of taste. I wait until the soup is cooked to add salt.
*I generally don’t have bacon on hand, but usually have a bag of bacon bits from Costco in the frig, so I add about a ¼ cup when I start the soup.