(Not So) Split Pea Soup

This morning was another late morning. Even though I rolled out of bed in my footie pajamas, it didn’t deter me from making a cheeseburger inspired breakfast and began today’s recipe. I tried to think of all the things I love on a burger that I could incorporate into eggs. No matter how hard I tried, I just couldn’t figure out how to use pickles. None the less, I used my egg form to create the pattie shape. I threw in two tablespoons of Morning Star soy crumbles for the beef, chopped onion, spinach for the lettuce, and mushrooms. After the bottom formed, I added some water to the surrounding pan and  covered it to steam the eggs through. I finished off the egg with some shredded fat free cheddar cheese and drizzle of ketchup. Mission accomplished! Oh yeah, it;s National Cheeseburger Day…

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It was another day with minimal motivation, and minimal appetite. I eventually ate a big bowl of watermelon, followed by rice cake smeared with smashed raspberries. Have you ever looked at mashed raspberries. They’re beautiful!

I finally found a little motivation. I set small goals, like vacuum the living room and do 25 push-ups, vacuum the kitchen and do 25 crunches. I tried to tidy up the house and clean up so that when mom got home from work, she would be surprised to see a clean house and big pot of soup for her birthday.

When mom called to tell me she had to work late, my motivation went out the door and I had to think of something to eat to hold me over until we could enjoy her birthday dinner together. The winner was to finish the head of romaine lettuce and top it with salsa (you know I’m a salsa freak).

Yesterday, Barry brought me one of my favorite candies and I am so incredibly proud of myself! I used to not be able to control myself around a bog of Peanut M&Ms. I had 6 yesterday. Not even at one sitting, but throughout the night! I was so incredibly proud of my self control! This means I’m on the right track!

By the time mom got home, the carpets were vacuumed and shampooed, the stove, toaster over, and refrigerator were scrubbed cleaned, the kitchen floor as swept, and the counters were cleaned. I love that the first thing she said as she walked in the house was, “Who cleaned the glass door? I can see through it!”

WP_003933Split Pea Soup kind of has a bad rap. My mom and I love the stuff! Linda Blair, on the other hand, has probably been scarred for life. Others, I think, just like scrapple, simply are turned off by its appearance or concept.

My mommom is pretty well-known for her Split Pea Soup, so I gave it a whirl. Its also a great way to utilize that left over bone from Easter’s spiral ham! (By the way, this is a 2-day prep soup).

As hard as I tried, I just felt like a failure at this soup, but with a few alterations, mom and I filled up on two bowls each of this stuff!

Split Pea Soup

WP_003935makes 16 servings

  • 2 lbs dry, bagged peas
  • 1 bay leaf
  • 1/2 cup onion, finely shopped
  • 1 ham bone
  • 1 1/2 cup carrots, chopped
  • 1 1/4 tsp black pepper
  • 3/4 tsp salt
  • 2 oz ham, or low sodium lunch meat ham
  • 1/2 cup Brummel and Brown, or another light spread
  • 1 Tbsp garlic powder
  • fat free shredded mozzarella cheese (optional) topping

WP_003946 WP_003949Soak the dried peas in 4 gallons of water over night. The next day, skim any residue off the top. Add the bay leaf, onion, and ham bone and cook on low. Begin by stirring occasionally and skimming residue, fat, and pea skins off the top. As the peas continue to cook, stir more frequently, and continue to skim. Alternate 20 minutes of boiling with 45 minutes of low heat for the next 6 hours.

Use the back of a spoon to check how cooked the peas are. If the peas mash easily against the side of the pot, add the carrots and continue to cook on low. When all of the peas begin to break down, remove the ham bone. If there is any meat on the ham bone, feel free to pull off the bone. If using lunch meat, dice the honey ham and briefly toss in a skillet to brown the edges. Set the ham aside. Remove the bay leaf and add the salt and pepper.

My grandmother stressed to me the importance of waiting until the very end to season the soup, and I don’t argue with this matriarch!

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Grandmom mashes the entire pot by hand. I am not so patient, and used one of those new-fangled food processors to speed the process along. Using a slotted spoon, spoon 2 cups of peas to 1/2 cup broth in a food processor and whirl away. Set this aside and continue this process with the rest of the peas. Once the peas have been blended, add them back to the broth, along with the ham. Bring to a boil and continue to boil with a partially covered pot for about 45 minutes.

Turn off the heat reserve 4 cups of broth. Carefully pour out the soup into a large colander. Quickly transfer the strained vegetables into a large bowl, and stir in the garlic powder and buttery spread. Next, stir in the reserved broth.

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WP_003955Serve it up and sprinkle with a little shredded mozzarella, if you’d like.

The rest of the night was spent with my mama. I made her our all-time favorite drink: a  Amaretto Di Saronno and gingerale with maraschino cherries. Mom went to the store and come home with movie theatre boxes of candy. Oh man! I was digging the Red Hots! I forgot how darn good those were! And, of course, two Butterfinger Bites were had. While mom drank her drink, I threw a scoop of Vanilla Maple Arctic Zero in with a diet root beer for a simple float.

Happy Birthday, Mama!

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3 thoughts on “(Not So) Split Pea Soup

  1. Pingback: Ahoy, Foodies! | Be Well Bundo

  2. Pingback: Pregnant Combinations | Be Well Bundo

  3. Pingback: Patient Birthdays | Be Well Bundo

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