This week we read Parshat Beshalach and we have one of the most epic moments from Jewish history and Jewish tradition: the Splitting of the Sea. Given that we have been having an “epic” cold season, I thought that perhaps we would all like to try some soup for Shabbat. This split-pea soup recipe is best prepared in a crockpot, and is a hearty treat for these cold winter shabbatot!

In honor of this significant story, this week’s themed shabbat food is:
“Split Sea” Soup (from

• 1 (16 oz.) package of dried green split peas, rinsed
• 2 cups diced meat
• 3 carrots, peeled and sliced
• 1 onion, diced
• 2 ribs of celery plus leaves, chopped
• 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 5 1/2 cups hot water
1. Layer ingredients in the crock pot in the order that they’re listed and pour in water. Do not stir ingredients.
2. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft. Remove bay leaf. Mash peas to thicken more.

Optional: Serve garnished with croutons.
Shabbat Shalom!