Split pea soup is 'comfort food' for many and this rendition can be cooked on top of the stove or in a slow cooker.

Creole Split Pea Soup

3 tablespoons vegetable oil
2 onions, chopped
4 garlic cloves, crushed
1 carrot, peeled and chopped
2 bay leaves
1/2 teaspoon crushed dried sage
1 pound split green peas, rinsed, picked over
10 cups beef broth
1/2 cup chopped ham
1/2 pound mushroom, sliced
2 tablespoons butter
1/2 cup chopped green onion
1/2 teaspoon granulated sugar
1/8 teaspoon liquid hot pepper sauce

1. In a large covered pot over medium heat, heat oil and saute onions, garlic, carrot, bay leaves, and sage. Cook until the onions are soft. Add split green peas, beef broth, and chopped ham. Bring to a boil. Reduce the heat; cover and simmer for 2 hours.
2. Meanwhile, in a skillet over medium heat, saute mushrooms in butter for a few minutes. Stir the mushrooms into the kettle with chopped green onions, sugar, and liquid hot pepper sauce. Simmer for 15 minutes. Remove the bay leaves before serving.

Makes 10 servings.

Slow Cooker directions: Decrease beef broth to 9 cups; combine first 9 ingredients in 4 to 6-quart slow cooker. Cover and cook on high heat setting 3 to 4 hours or until peas are tender.
Sauté mushrooms in butter in skillet; add to soup along with remaining ingredients. Cover and continue to cook another 15 minutes. Remove bay leaves. Serve with crusty bread and a salad.