Vegetarian Split Pea Soup

Split Pea Soup.

So I got home from work, and decided that I was darned well going to eat the split pea soup for supper. I mean, how bad could it be? I took the crock pot crock out of the fridge, took off the lid, and grabbed my smallest ladle and my cute little soup mug.

And promptly burst out laughing, because cold split pea soup has the same consistency as cold gravy. With just about as much palatability.

So I decided that I'd eat it anyway. I warmed up a ladle full in the microwave, then poured it into my soup mug. And then I grated just a little bit of Lacey Swiss Cheese on top. Took a picture, then sat down, opened my book to read, and...

Next time, I will cut back on the rosemary, but that's my only complaint, really. It was very tasty. The cheese was the perfect finishing touch. In fact, I might actually make it again with cheese in it, which would work just as well as the milk I added at the very end.

I declare this a success. I would make it again.

The Recipe:

--2 cups split peas, rinsed and picked over
--6 cups of water
--1/4 cup barley
--1 large clove garlic, peeled and chopped
--1 1/2 tsp. thyme
--1/2 tsp. marjoram
--1/2 tsp. rosemary (or optional, really)
--1/2 tsp. seasoned salt
--1/2 c. milk

Combine all ingredients except the milk in crock pot, stir, cook on low for 4-5 hours or until peas are mushy and barley is cooked. Stir in milk. Serve topped with good cheese.

You shouldn't have to puree this at all.