Posted in Depression Food, Pork, Soups & Stews, The Hungry Hen, Veggies w/ Meat

Split Pea Soup

0e0ebc60-aa8c-4fce-9548-60eac4bcbd5e Not everyone makes this anymore but when I was growing up, it was one of very few things my mother threw together. She learned it from Grandma and Grandma learned it from those before her. Its really simple to make. Inexpensive. Not the prettiest dish, which is why I didn’t even bother putting a picture of my own on here. I used one from Betty Crocker, although the recipe I am using comes from an old, vintage Cookbook called, Cookbook: Nutritious Cooking the Waterless Way. This was put out by Ekco Prudential back in the 1950’s. One of my favorite yard sale finds. Anyone who frequents this blog knows, I dig the vintage cookbooks because the ingredients were simple, as were the instructions, and everything was from scratch. Verses now, we have all of these processed ingredients, which I’d rather get away from.

And while this particular recipe can look kind of unappealing in a pot, I think it’s important to include. Its simple, filling, great for the frugal and easy to make from scratch. It does taste great and to be honest, you can jazz it up as far as looks go by adding big chunks of carrots, celery or whatever your heart’s desire. My Grandmother and them weren’t into pretty. They were into filling the stomach in a way that was as cheap as possible. My Grandmother, who grew up during the Depression, was famous for cooking on a dime. This may have been one she would have called Depression Food.

 

Ingredients

  • 1 cup Dried Split Peas
  • 1 teaspoon Salt
  • 1 quart Water
  • 1 Bay Leaf
  • 2 cups Milk
  • Small Ham bone, Bacon Rind or Salt Pork
  • 1 Onion, Chopped
  • 1 Carrot, chopped

Directions

Wash and pick over dried peas. Cover with water and allow to stand and soak over night. (If salt pork is used, it should be cut in small pieces and browed.) Place soaked peas with an additional 1 1/2 cups of water in a 3 quart vegetable pan, over MEDIUM heat until cover vibrates or vapors escape, then reduce heat to LOW and simmer 2 hours. Remove ham bone and put remainder through a steamer – strainer pan, using masher to puree. Add milk and a dash of pepper to puree. Heat and serve. 8 servings.

 

Note: Now days we have hand mixers, etc. instead of steamers or strainer pans. You also don’t have to puree this. My Grandmother never did.

 

 

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