I grew up watching and learning how to cook from my mom. She was an incredible cook! Everything she made was soo good that you where licking your fingers and the plate at the end of every meal wanting seconds and thirds. I aim to be just as good of a cook as my mom but a little healthier.
One thing I love to make, at least every week is some type of soup, and split pea soup is a favorite of mine. I call it the whatever you have in you kitchen soup…cause at any given moment or time I always have these ingredients in my kitchen..
2 cups dry split pea
2 large sweet potatoes
2 medium IDOHO potatoes
2 handful of baby carrots
1 large onion
3-5 cloves of garlic chopped
2 stalks of celery
4 cups of low sodium chicken or stock
6 cups of hot water
1 can of corn (unsalted)
1 large tomato
1 hot pepper or 1 tsp or tbsp of pepper sauce depending on how spicy you want it
Himalayan salt and black pepper to taste
**OPTIONAL: 2 cups of white whole wheat flour
On medium to high heat in a large stock pot add the 4 cups of chicken or vegetable stock, plus the onions (sliced), the garlic cloves (chopped up) and the 2 cups of split pea. Before adding the split pea make sure it’s clean and rinsed with water.
While the split peas cooks, keeping an eye on it stirring it consistently and slowly adding hot water to it. At the same time you want to peel the sweet potatoes, and regular potatoes and cut into cubes. Make sure and rinse after peeling and cutting in cubes. Also wash and cut tomato into cubes as well as the celery sticks. I also cut the baby carrots into 2. That’s optional you can leave it whole.
**OPTIONAL: In a bowl add the 2 cups of white whole wheat flour, a pinch of salt and a pinch of brown sugar. Mix the dry ingredients around with hand and then take a cup of warm water and add a little at a time to flour mixture while kneading the dough. Eventually make into a large ball, you want the dough to me firm and yet still a little sticky. Be careful not to add too much water.
When the split peas is a little more than half way cooked add all the remaining vegetables to pot. Also add remaining water making sure that vegetables are covered. Add salt, black pepper and hot pepper to taste. Cook until split pea is well done and vegetables are cooked fully. Add the can of corn and dumplings to soup.
** Separate the dough into 4 pieces and roll out each one cylindrical and cut into small pieces and drop into soup. The dumplings takes about 5 mins to cook and when done they float to the top.
Keep stirring and making sure that it’s not sticking to the bottom. Soup is done once dumplings float to top.
** These ingredients makes a large pot of soup. I eat for 2 days and freeze extra in freezer… it can last a few weeks. To make less cut ingredient in half.