The following recipe for Split Pea Soup is from SurvivalBlog reader and fellow blogger Mrs. Alaska. She writes:
“Split pea soup is a tasty winter treat, easy to cook on a wood stove or on a tripod over a fire as well as on an electric or gas stove. The peas degrade to a nice, creamy texture with little attention other than an occasional stir over several hours.
This is always my planned meal when I enter my stone-cold cabin or camping site. I light the wood stove or campfire, set a pot on top, pour water or snow into it to heat, and then add the other ingredients that I stored in a “first retrieval” pack. Then I get busy shoveling, sweeping, hauling in supplies, setting up camp, and whatever else needs doing. By the time my chores are done, several hours later, a tasty meal awaits. And let’s face it, the scent of something cooking in a cold cabin or campsite makes the place seem warmer and more inviting.
This recipe also works for making lentil soup.”
Ingredients
1 pound (or one quart) of dried, green split peas. These are easy to buy in bulk and save for years. One pound works for four people or two plus leftovers, plus side dishes, like garlic cheesy bread. Ideally, you rinse the dried peas, but let’s face it, sometimes, you can’t.
Enough water (or snow, replenished to melt) to cover the peas plus 2 to 4 inches. You will likely add liquid when you stir). (This, like any soup or stew, is better tasting with broth than water. So if you have it, use ham, pork, or vegetable broth instead of water. Or add bouillon cubes to water.
1 medium onion, chopped
1 carrot chopped (or an equivalent amount of fermented or canned or frozen carrots: about 1.5 cups). You can also add celery or other veggies, if available.
1 ham hock (smoked adds great flavor) or 2 cups of ham or dry sausages, such as andouille, buffalo, venison, cut small, for spooning up with the soup.
Add whatever aromatics you wish, such as garlic, red pepper, thyme, marjoram, black pepper.
I add a swish of olive oil to smooth the mouth feel.
Pea soup will certainly need some salt, to suit your taste.
Here is my SECRET INGREDIENT: I add dried orange or lemon rind. This “brightens” the flavor. If you do not dry rinds (which I find useful for so many dishes), you can squeeze in lemon juice or zest a lemon rind, or add a splash of vinegar.
Note: If you use a ham hock, peel off any meat into the soup and then boil the bone separately to make some broth for a future meal. Many people do not believe it appropriate to give cooked bones to their dogs, so you decide. I do give the ham hock bones to our dog, which he buries in the snow and … sometimes … finds again.
Directions
Heat over low to medium heat and stir occasionally over the course of several hours or up to two days.
SERVING
This, like many soups and stews, can be cooked the day before, reheated, and served,
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!