Cooking (and eating) is one of my favorite things to do. I wish I could be one of those people that eats solely to fuel their bodies, but I mostly eat because I love food, everything about it.
I stayed home from work last night to spend some time with my family and process the huge blow that hit us yesterday. I needed something productive to do … productive and calming. Cook.
I’ve had a bag of dried split peas hanging out in my house for months that I haven’t had a clue what to do with. I went on a kick several months ago where I discovered dried beans were the best thing on earth and I bought a bag of every kind I could find. I’ve never even actually eaten a single “split pea” in my entire life … but I bought some.
I ran across this picture on Food Gawker a couple weeks ago and something about it appealed to me.
Since I had the time I made my version of this soup for dinner last night. (Original recipe)
7 cups water
1 cup dried split peas
2 baking potatoes
2 stalks celery (sliced thin)
1 onion (I used purple)
4 cups broth
1 carrot (I got creative and used Honey Glazed frozen carrots)
1/2 head of cabbage, chopped to bite sized
- Boil split peas in 7 cups water for 10 minutes. Add cubed potatoes and boil another 20 minutes.
- Sauté onion, celery, carrots and garlic in olive oil in seperate pot.
- Add broth to onion mixture and warm.
- Pour the 2 pots together into one and blend using an immersion blender (or puree half in a food processor or blender). I left a few big chunks.
- Add cabbage to soup and boil gently until cabbage is soft, about 15 minutes.
- Season with salt, pepper, and whatever spices you like. I used some italian seasoning as well as chicken bullion.
I had some of this sausage that I got on sale at Publix last week for $.74 each, I added it to the mix and OMG!
The sausage is a must in my opinion!
I served it with homemade buttermilk cornbread from what I am convinced is the best cornbread recipe EVER!
Soup and cornbread makes everything just a little bit better.