A guest post from our customer Holly:
A warm bowl of soup has helped take my mind off the sub-zero Milwaukee temperatures, but whether you live in Milwaukee or in San Diego, split pea soup is comforting, filling, healthy (AND mostly organic, if you include Brewers Organics veggies). It is a perfect dish for lunch or dinner (or snack-time if you are like me). This soup is perfect with fresh baked French bread (which I made in my bread machine). Also, any smoked sea salt with work in this recipe, but I prefer Alder wood smoked sea salt.
1 lb bag organic split green peas (rinsed and picked over)
1 qt organic chicken stock OR 1 qt vegetable stock
1 qt water
3 large carrots, chopped finely
1 large yellow onion, minced
1 small yellow onion, chopped medium
1 large smoked ham hock OR add ½ tsp smoked sea salt (Alderwood preferred)
5 garlic cloves, minced
2 bay leaves
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. smoked sea salt (Alderwood preferred)
Bring the peas, small, medium-chopped onion, stock, water and ham hock (if appl.) to a boil. Reduce heat to a simmer, cover, and cook for 1 hour. If not using a ham hock, add an addtl. ½ tsp smoked sea salt.
Add carrots, minced onion, thyme, bay leaf, garlic, pepper and 1 tsp smoked sea salt. Cook over simmer an additional 20-30 minutes or until peas have broken down.
Remove ham hock (if appl.) and cool. Remove any meat, chop medium, and add to soup. Enjoy!