Pea Soup

April 7, 2018 Leave a comment

Pea Soup
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Originally posted by me in MyWholeFoodsLife Facebook group on February 15, 2015

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

Ingredients
13 hours, 20 minutes
6
486.64 kcal
  • 2lbs worth of typically a Ham bone, but I got some pork neck bones from a local farmer. Note skip this ingredient for a vegetarian friendly version.
  • 1 bag of split peas
  • 16 ounces coconut milk
Instructions
Prep
20 minutes
Cook
13 hours
Ready in
13 hours, 20 minutes
    instructions for Broth if not making the soup as a vegetarian split pea soup:
  1. Skip this section completely if going for vegetarian
  2. Slow and low boiled pig neck bones with Szechuan salt for 12 hours (see salt page) until the meat comes off bones take out meat and bones
    Instructions for Soup:
  1. Choose favorite broth and bring to heat.
  2. *I use a pork based broth as that is what I prefer.
  3. A good vegetable broth makes this soup great as well.*
  4. slow and low boil the split peas and some fresh turmeric about 2 hours
  5. Once peas fall apart immersion blend the result.
  6. Add minced meat from neck bones back in (Skip if vegetarian)
  7. Add a coconut milk.
  8. Simmer to finish for 30 minutes.
Notes

This is a very cost conscious soup with 6 lbs worth of neck bones for 10$ was a great deal from local farmer. I'm only using 1/2 of the bones for this soup. The split peas were 1$ a bag.

Nutrition information
Serving Size:1 bowl
Calories per serving:486.64 kcal
Fat per serving:35.34 g
Saturated fat per serving:20.93 g
Carbs per serving:8.96 g
Protein per serving:33.94 g
Fiber per serving:2.41 g
Sugar per serving:2.68 g
Sodium per serving:87.79 mg
Cholesterol per serving:95.25 mg
Nutrition label for Pea Soup
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