Peasant Pea Soup

Sometimes the simplest ingredients yield the most comforting and flavorful dishes.  And that's a beautiful thing on a chilly, rainy autumn evening when all we want is a nice, thick, filling bowl of soup and we don't want to have to work for it.

This soup is amazing because of its meager ingredients, hearty flavor, and it is budget friendly to boot; I don't think the entire pot of soup costs all of $4.  It doesn't need broth to boost the flavor because the ingredients are so harmonious together all by themselves.  To round out the meal, a simple grilled cheese sandwich or a chunk of fresh, warm bread slathered in butter is all it needs.

If I'm motivated in the morning, I like to put all the ingredients in the slow cooker and let it simmer on low all day.  But if you do this, especially on a cold autumn day where you just want to put your pajamas back on and get cozy with a good book, be prepared for the fragrance of the soup filling your house to make you feel absolutely starved all day long.

Peasant Pea Soup
serves 8

• 1 lb dry split peas, sorted and rinsed
• 1 cup diced carrots (about 3 medium)
• 1 cup diced celery, including any leaves (about 4 stalks)
• 1 cup diced onion (1 medium)
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 Tbs fresh parsley, minced, optional
• 2 bay leaves
• 1 1/2 tsp sea salt
• 3/4 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 8 cups water

Combine everything in a stockpot.  Bring to a boil, cover, reduce heat to low/simmer.  Simmer for about 1 1/2 hours, or until the peas have broken down, stirring occasionally.  Give it a taste, adjust salt and pepper, and serve.