Prep 10 mins
Cook 4 hrs
Made this up tonight. I compared some recipes and then used what I had. Turned out very tasty! Bet it would be good vegetarian too. Great served with herbed croutons and shredded Parmesan cheese!
- 4 cups vegetable broth
- 2 cups water
- 1⁄4 cup dry sherry
- 1 1⁄2 cups split peas
- 1⁄2 cup red lentil
- 10 ounces Canadian bacon, diced (about 21 slices)
- 1 large white onion, minced
- 2 garlic cloves, minced
- 1 tablespoon dried chives
- 2 teaspoons dried thyme
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bay leaf
- 1 dash Tabasco sauce
- Add all ingredients to crock pot.
- Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.
Very good and easy! Skipped the sherry adn marjoram - and used fresh chives instead of the dried. Next time I will decrease the water to 1 cup to make a thicker soup. Thanks for sharing!
I really liked this! I'm not fond of sage so I decreased the amount to 1/8 tsp. I wonder if that's the spice others didn't like. I also threw in a tsp of parsley for the heck of it. I think this would be more flavorful with a ham hock, smoked pork butt bone, etc, but the canadian bacon is a nice lower-fat choice. DH shuns soup so I went for thickness and decreased the water to 1 cup. It was still a soup. And a darn good one at that. Thanks!
This is a thick and flavourful soup. My son didn't care for the spices. Next time I will change the spices a bit. It is very filling and a lovely colour. I think I may used chicken broth next time. I didn't find it too salty as someone had mentioned. Thanks for sharing your recipe. I really enjoyed it and am looking forward to leftovers for lunch at work!