The risk taking with the soup? It’s amazeballs. It’s the perfect thick consistency, it has all the right mix of flavors melding into this fantastic oneness, no extra spicing needed (I added a pinch of kosher salt when I remembered, early on). It’s delicious, and I’m going to be enjoying it all week (and freezing some for later lunches and dinners).
So leap in, take a chance, and enjoy the results. Okay?
In case you’re curious, the recipe was…
Rainbow Split Pea Soup
1 leftover ham bone, lots of ham still attached
1 bag of split peas, rinsed and sorted
1 large or two small onions, chopped
2 heaping spoonfuls of garlic (from a jar, scooped out with a regular spoon)
1 watermelon radish, chopped into 1/2″ bites
~ 1/2 to 1 c chopped turnips
~ 1/2 to 1 c chopped carrots
healthy sized pinch of kosher salt
5 cups water
Put it all in the crockpot and cook until done. Separate meat from the bone and put the meat back in. You can add some seared kielbasa after the fact if you like (make it small bites before searing). Serve with bread (if you can eat the gluten and carbs) and salad!