I think that most of us probably have several bags of split peas in our long term preparedness supplies – they store well. So here is a super basic split pea soup recipe and then some add-ons if you have them.
You Will Need:
- 1/2 Gallon of Water
- 1 lb. of split peas = about 4 cups I think, please correct me if I’m wrong
- Bring water to a boil
- Drop in peas, stir, and turn down to simmer
- Let sit for 90 to 120 minutes stirring occasionally
Now for things that make it much, much better tasting!
Put about a half a cup of olive oil in the stock pot and brown an onion (whole or cut up), add salt and pepper to taste, I add thyme, rosemary and garlic salt to about everything. Try some celery and carrots, potatoes too, maybe even a clove of garlic. Ham is wonderful, even a ham bone or pork hock for flavor. Bacon adds some zip, even if it is dried. Spam adds flavor too. Instead of just plain water, maybe you have some chicken or turkey stock you can use. At this point that plain bowl of split peas is now a sumptuous survival soup delight!
At the table throw in a dollop of sour cream and garnish with a sprig of parsley, how about some croutons, crackers or a hearty bread?
Yummm, I’ll be over for dinner!
I LOVE split pea soup (wifey)! The only thing I do is I add “real” dehydrated bacon bits & some dehydrated onion flakes. Yummy, and I’m not sure I’d even call it a survival soup ’cause it’s good anytime! LOL
This is always good. I find what I do when I make a pot of something and I will be eating it for a while if I don’t freeze it, I will go to my spice and herb cabinet and put in a little more of something else in the individual bowl. I have lots of different spice blends, many from Penzey. It prevents fatigue from the same old flavor by the time you get to the bottom of the pot. Works with pretty much with any dish.