After drinking way too much hot chocolate and watching the snow come down from the comfort of our living room, the boys and I packed our bags and headed to the mountain. A family snowshoe was in order!
We hiked in about 3 miles so Taylor could check out a spot for some backcountry skiing. The trail was beautiful and I almost forgot how much I hate the thought of Taylor backcountry skiing. I am a bit over-protective!
We hiked, we climbed, and we rested. Snowshoeing can be really challenging. I thought of our workout as good preparation for the farm season. We can’t afford to sit on our butts all winter or this spring will be a rude awakening!
This bowl of split pea soup feels like a giant bear hug. It warms you from the inside out. I can imagine making batches of this in the early springtime when the weather is still cool and Taylor and I come home wet and cold from the farm.
Even though this may be the ugliest bowl of soup, it is one of my all-time favorite recipes. My love for split pea soup comes from my dad. He makes a similar version but with bacon and ham. Feel free to add whatever you fancy to this recipe!
Cozy Split Pea Soup (serves 8)
*3 cups dried split peas, rinsed and picked over
*6-8 cups vegetable stock (or water)
* 3 large russet potatoes, scrubbed and cut into 1/2 inch pieces
*7 large carrots, cut into 1/2 inch pieces
* 1 large yellow onion, finely chopped
* 3 celery ribs, cut into 1/2 inch pieces
* 2 cloves of garlic, minced
* 1 tsp dried thyme
* 1/8 tsp crushed red pepper flakes (more if you like it spicy)
salt and pepper
In a large soup pot combine the split peas, carrots, potatoes, onions, garlic, celery, thyme and crushed red pepper flakes with stock or water.
Bring to a boil. Reduce heat and cover pan partially. Simmer for about 1 hour. Add water if the soup is too thick. Scrape off foam as needed. The longer the soup simmers the tastier it gets! Serve warm with bread, crackers or a nice salad. Sprinkle salt and pepper as needed. Enjoy.