Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 I fixed split pea soup for supper tonight. I hadn't made any from scratch in a long time. It was very good and we have leftovers for tomorrow, and it's very economical (I think the peas were about 75 cents). I haven't had any since Campbells quit making their low-salt split pea soup. That was my lunch 3 or 4 days a week for a few years. The kind you make yourself is better than the canned, and it's very fast to prepare. 1 lb. pkg. Kroger dried split peas 1 large carrot 2 stalks celery half an onion garlic powder soy sauce Wash and slice veggies and put into refrigerator. Pick through the peas really well, looking for small rocks, etc. (I pour them onto a paper plate a little at a time), and then put them into a colander with very small holes and wash thoroughly. Leave colander sitting in the sink so the peas will drain. Saute veggies in a little water for a few minutes. Add peas. Add water (the package says 8 cups, but I used 4 cups because we like it thick). Sprinkle with a little garlic powder and stir. Bring almost to boil and then simmer on low until the peas become soft (it took about 45 min.), adding a little more water as they are cooking, if necessary. Put in serving bowls and sprinkle with a little soy sauce. Soups on! It's also good topped with nutritional yeast and a few sprinkles of black pepper. And other veggies could be substituted for the ones I used tonight. With gasoline so costly, it's good to know that there are still inexpensive nutritious meals that are possible. I wish I had thought about making this sooner! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 You can load up split pea soup with all sorts of greens too! My hubby likes his split pea soup smooth, so I sneak in a half head of kale and a couple of fist fulls of parsely and whip out the stick blender. Lovely stuff with some little whole corn muffins! clear skies! lc carol bigoldog wrote: I fixed split pea soup for supper tonight. I hadn't made any from scratch in a long time. It was very good and we have leftovers for tomorrow, and it's very economical (I think the peas were about 75 cents). I haven't had any since Campbells quit making their low-salt split pea soup. That was my lunch 3 or 4 days a week for a few years. The kind you make yourself is better than the canned, and it's very fast to prepare. 1 lb. pkg. Kroger dried split peas 1 large carrot 2 stalks celery half an onion garlic powder soy sauce Wash and slice veggies and put into refrigerator. Pick through the peas really well, looking for small rocks, etc. (I pour them onto a paper plate a little at a time), and then put them into a colander with very small holes and wash thoroughly. Leave colander sitting in the sink so the peas will drain. Saute veggies in a little water for a few minutes. Add peas. Add water (the package says 8 cups, but I used 4 cups because we like it thick). Sprinkle with a little garlic powder and stir. Bring almost to boil and then simmer on low until the peas become soft (it took about 45 min.), adding a little more water as they are cooking, if necessary. Put in serving bowls and sprinkle with a little soy sauce. Soups on! It's also good topped with nutritional yeast and a few sprinkles of black pepper. And other veggies could be substituted for the ones I used tonight. With gasoline so costly, it's good to know that there are still inexpensive nutritious meals that are possible. I wish I had thought about making this sooner! --- Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 > I fixed split pea soup for supper tonight. I hadn't made any from > scratch in a long time. Me, neither. Thanks for the hint and recipe. I think I'll get a pot started now. I always loved to use this cold over veggies, even over a salad. >I haven't had any since Campbells quit making their low-salt split pea soup. Our grocery stores stopped carrying almost all salt-free products. Now and then I can find a box of salt-free chicken bouillon and maybe a can of nos alt added veggies, but otherwise, they're absent. They lost their spaces at the height of the low-carb craze ages ago and never returned. At least the HFS still carries some, but at those prices I'd rather heat up the kitchen and make from scratch. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 > > Saute veggies in a little water for a few minutes. Add peas. Add > > water (the package says 8 cups, but I used 4 cups because we like it > > thick). Sprinkle with a little garlic powder and stir. Bring almost > > to boil and then simmer on low until the peas become soft (it took > > about 45 min.), adding a little more water as they are cooking, if > > necessary. Put in serving bowls and sprinkle with a little soy > > sauce. Soups on! No matter whether I buy organic from the HFS, Goya, or the generic store brand at the grocery store, even if I keep pea soup on the stove for 4 hours simmering, my peas never fully dissolve but stay a little bit firm. I always wind up taking my immersion blender and giving it all a whirl to make pea soup creamy. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2008 Report Share Posted July 26, 2008 Thank you sooooooooooo much for this one. I LOVE split pea soup and HATE to cook. This looks so easy! I can't wait to try it. The ones is the stores in cans always have ham in them. Thanks again! Nikita I haven't had any since Campbells quit making their low-salt > split pea soup. That was my lunch 3 or 4 days a week for a few > years. The kind you make yourself is better than the canned, and > it's very fast to prepare. > > 1 lb. pkg. Kroger dried split peas > 1 large carrot > 2 stalks celery > half an onion > garlic powder > soy sauce > > Wash and slice veggies and put into refrigerator. Pick through the > peas really well, looking for small rocks, etc. (I pour them onto a > paper plate a little at a time), and then put them into a colander > with very small holes and wash thoroughly. Leave colander sitting in > the sink so the peas will drain. > > Saute veggies in a little water for a few minutes. Add peas. Add > water (the package says 8 cups, but I used 4 cups because we like it > thick). Sprinkle with a little garlic powder and stir. Bring almost > to boil and then simmer on low until the peas become soft (it took > about 45 min.), adding a little more water as they are cooking, if > necessary. Put in serving bowls and sprinkle with a little soy > sauce. Soups on! > > It's also good topped with nutritional yeast and a few sprinkles of > black pepper. And other veggies could be substituted for the ones I > used tonight. With gasoline so costly, it's good to know that there > are still inexpensive nutritious meals that are possible. I wish I > had thought about making this sooner! > Quote Link to comment Share on other sites More sharing options...
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