Nothing beats a piping hot bowl of thick, make-me-feel-good soup when the weather has been horrid as it has lately. It makes the kindest folks sort of ornery, and that ain't a good thing.
This is one of those feel-good foods, the kind you wish your Mamma would've made ya when you were growing up instead of that easy canned stuff. If she did make something this good, then she was something special.
The thing I like about this soup is that it comes out really developed in the slow cooker and can be ready for the table when you get home from work, and inside from the bad weather. Weather like yesterday when it was raining ice here in Mobile. I believe it's called sleet but I cussed and called it something else. Now all ya got to do to enjoy this comforting bowl of goodness is, well, just cut-up everything the night before, soak the navy beans and next day, throw it all in the slow cooker. The worse part is waiting all day to get home for your supper. Enjoy!
Country Split Pea - Bean Soup
about 10 servings
1 cup dried navy beans (about 2 1/2 cups soaked)
1 pound dried split peas (I used yellow)
2 1/2 quarts water (10 cups)
1 1/2 cups diced smoked ham
1 pound smoked sausage, small cubed
4 teaspoons chicken bouillon granules (or 4 cubes)
1 onion, diced
1 1/2 cups diced carrot
1 cup diced celery
1/2 cup diced red bell pepper
1 medium potatoes, peeled and diced
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
In a large quart slow cooker, add all ingredients. Cover, and cook on LOW for 8 hours.
Remove bay leaves before serving.
Serve with hot crusty homemade bread or cornbread muffins.
Note: Soak navy beans in about 3 1/2 cups of salted water overnight at room temperature. I suppose you can cook this on High for about 4 hours, check and cook some more in needed.