Split Pea Soup with Beef
adapted and updated from Shirley Feldstein's recipe for Pea Soup appearing in “Quote” The Maven collected by Pioneer Women/NA’AMAT Baltimore Council 1983
Ingredients
- 16 oz dried split peas
- 2 ½ cup cubed cooked beef I used leftover smoked top round
- 1 onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 ½ cup cubed
- 3 cloves garlic, sliced
- 2 parsnips, diced
- 8 cups beef stock
- 1-2 tablespoons herbs de Provence
- 1 bay leaf
- freshly ground black pepper
- sea salt
Instructions
- Place the all ingredients in a 6-quart slow cooker. It will probably be very full--that's okay!
- Cook on low 10-12 hours.
- Stir and serve.