1 ts Canola oil
1 White onion; chopped
1/2 c Diced carrots
1/2 c Diced turnips
1 Salt; optional
1/4 ts Pepper; more or less
1 Parsley and fresh herbs; finely chopped
1 lb Whole dried yellow peas; sorted and washed, split
2 qt Cold water; or more as needed
2 ts Ham-flavored bouillon; or more to taste
Lightly caramelize the vegetables as follows. Heat a large sauce pan (3-qt). Add the oil and swirl to coat the bottom of the pan. Immediately add the onion and sear, tossing or stirring for a minute or so. Add the carrot and turnip dice and sauté for about 3 minutes. Add salt and pepper and cook a another minute or two, until the vegetables are softer and aromatic.
Add the washed and drained peas to the pan. Pour in half the water and add the ham base. Bring to a boil. After bringing the peas to a steady boil, skim. Turn off the heat, cover, and let sit for 1 hour. (See the note on soaking. )
Transfer to a slow cooker. Add the rest of the water. (Add more water as needed. ) Cook on low for 8 hours. Add herbs during last hour. Adjust salt, pepper and ham flavor. Serve unstrained. Good with fresh and warm fresh bread for tearing and dipping.
SOAKING: This recipe uses a Quick-Soaking method. Alternatively, soak 12 hours in water. Rinse well. Add presoaked peas to the soup; after bringing the peas to a steady boil, skim. Turn off the heat and let sit for 5 minutes. Transfer to the slow cooker.
