Toddlers are a tricky bunch. Despite one’s best efforts, it seems that some are destined to be picky, at least for a stage. L has been pretty easy to feed, and I like to try new recipes every week. I’m finally settling into some favorites that I keep falling back on, especially when I know we’ll have no time to cook and can throw everything in the crock pot in the morning.
One of our favorite repeat recipes this fall has become a new comfort food for me. I like to make split pea soup in the crock pot so the cooking is done for the day, and makes the house smell amazing. It was one of L’s favorites for a few months, and a great way to increase her veggie intake for the day. It makes for an easy dinner and good leftovers.
Vegetarian split pea soup (printable recipe)
- 1 package of split peas, or 2 1/2 cups
- 1 1/2 cups chopped onion
- 3-4 garlic cloves, minced
- 3 carrots, chopped (or parsnips)
- 3 stalks of celery, chopped
- 1 cubed potato or sweet potato
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 2 tsp dried parsley
- 1 tsp thyme
- salt and fresh ground pepper to taste
- optional, 1 c. milk 30 minutes before serving (decrease broth or water by 1 cup)
Preparation: Combine everything in the crock pot on low for 6-9 hours. You can add additional water or broth toward the end if it’s getting too thick, or milk for more creaminess. Remove the bay leaves, and top with plain yogurt, if desired.