I’m a daddy’s girl, there’s no denying it. And my dad is such a softie…I usually got what I wanted. Sometimes that was in the way of food.
Dads always want to be their little girls’ hero. My dad, he’s my hero…he makes the best split pea soup. In college, he would always send me back to campus with a big’ol Tupperware full.
See, if I wasn’t raised on the split pea soup ever, I would turn my nose up to the stuff, too. It looks like a cross between swamp water and snot, if I’m being honest. But let’s not go there because that does quite an injustice to that which is split pea soup. This ugly green soup deserves respect. R-E-S-P-E-C-T. You hear me?
Dad always made split pea after Easter because we would save the ham hock to season the split pea. It’s fabulous. But seeing as I’ve never cooked so much as a turkey, much less a ham, I was ecstatic to find Joanne’s recipe that called for sausage. This I could handle…this I would love. Indeed, I was right. And while this split pea wasn’t quite up there with my dad’s (1. food always tastes better if you didn’t make it and 2. it wasn’t made with my daddy’s TLC), it was pretty much phenomenal.
Split Pea Soup slightly adapted from Eats Well with Others
1 Tbsp olive oil
2 links spicy Italian chicken turkey sausage
1 2 carrots, finely diced
1 red onion, finely diced
1 Tbsp 1 1/2 tsp kosher salt
1 clove garlic, minced
1 lb split peas
1 bay leaf
1 sprig rosemary
1 tsp 1/2 tsp cayenne pepper
1 tsp freshly cracked black pepper
Heat olive oil in a non-stick skillet over medium high heat. Remove the sausage from it’s casings and saute in the oil, breaking the sausage into crumbles using a spatula as you go along. When it is cooked through and browned, place it into your crock pot, leaving as much oil behind as possible.
Put the carrots and the onion into the same pan. Add the tbsp of salt. Cook for about 3 minutes or until starting to soften. Add in the garlic and cook for another minute. Pour into the crock pot.
Place the split peas, bay leaf, rosemary, cayenne, and black pepper into the crock pot as well. Pour in 6 cups water. Stir to mix. Cover and cook on low for 10-12 hours. Yield: 8 cups (~5 servings).
Nutrition Information (per cup): 211 calories; 3.8 g. fat; 13 mg. cholesterol; 595 mg. sodium; 38 g. carbohydrate; 15.5 g. fiber; 18.8 g. protein
Result: DELICIOUS! I love, love, love the nutrition stats on this soup, too! Low calorie, low-fat, lots of protein and nearly 16 grams of fiber per CUP! Holy fiber! It is also extremely easy to make (10 minute prep) and kind on the pocketbook…all good things 😀 It can also be made vegetarian/vegan by omitting the sausage or using a meat substitute. Enjoy![/print_this]
I am off work today (yay!) and am spending my morning cleaning this filthy dirty house. It’s…bad, people. My parents are due into town around 2pm and I have a LOT to do! Off I go…have a fabulous weekend and lots of good eats! I have a few dishes up my sleeve for my parents! 😀
Question: What ugly food do you love?