We all need a good pea soup in the recipe box, y'know?
Yes, yes, I know what you're thinking: Sara, Jesus Christ. It's the middle of summer. Who the hell is making split pea soup in the middle of summer?
Listen, I don't know. Maybe any number of our friends in the southern hemisphere who are going through the middle of winter right now. Or maybe people with really good central air that want a bowl of classic, hearty comfort food and just so happen to have a ham bone laying around. You never know.
But growing up, pea soup was one of those things that always seemed a little icky. It was better than lentil soup, that's for damn sure; lentil soup was awful to my child palette. I think the only reason I found pea soup any better was because of the delicious ham bone—the smokiness of it, the heartiness of the potato and the other bits of sausage or meat with it, the carrot. It was all something that grew on me as I grew up, and I found myself craving a bowl of it this year, so I snatched up my mom's recipe and decided to give it a try.
It was godly. Exactly what I wanted.
And with the ingredients within—pork, pea, curry powder (especially the fenugreek in it), and onion—it's perfect for some added abundance to your wallet. Let's talk about it.
Magic in Ham Bone and Split Pea Soup
As we all know, things like grains and legumes (wheat, barley, pea, bean, peanut) are powerhouses for abundance and wealth. These are the things our ancestors put so much stock in when it came to not starving in the winter; with enough of a harvest of grain and other hearty vegetables or legumes, they could have hope of staying full and healthy throughout the winter, even when nothing would grow. Centuries of that kind of association in the minds of our ancestors is bound to be incredible for any prosperity working!
For the colder days when you need to hang onto the feelings of richness, luxury, and wealth, this pea soup will hit the spot. I make this in the still-cold days after Easter, when there's a spare ham bone laying around, and it gives you that last nutritious (and magically boosted) push to summer. With so much fire keeping you pumped up, as well as Mars and Mercury keeping you on track and efficient as well as Venus and Earth keeping you grounded and focused on the beautiful things, this dish is a powerhouse for those looking to make it to the finish line.
Ham Bone and Split Pea Soup
Prep time: 20 minutes
Cook time: 60+ minutes
Makes 5-6 servings
Ingredients:
2 links of pork kielbasa
1 leftover ham bone from spiral ham*
About 2 lbs split peas (30oz)
1 onion, diced
4 cloves garlic, minced
5 carrots, chopped small
4 potatoes, peeled & diced
4 stalks celery, chopped small
3 bay leaves
2 Tbsp curry powder
Salt & pepper to taste
*if you have no ham bone, add a little smoked ham or bacon.
Directions:
Dice your onion and fry in olive oil with salt and pepper until soft.
Add garlic, frying until fragrant.
Add chopped celery and carrot, sauteing until just beginning to soften.
Add ham bone and sliced kielbasa to the pot.
Cut peeled potato into small cubes and add to pot along with split peas.
Fill the pot with water until everything is covered.
Add curry powder and bay leaves, then bring to a boil.
Once boiling, lower the heat and let it simmer on low until the peas disintegrate, at least an hour.
Serve with fresh bread.
I know that for some, this may not look like the prettiest recipe, but trust me when I say it's a recipe you want to save for those icky winter nights, all blustery and cold and mean. Food like this is a gorgeous pick-me-up, nutritious and filling and even better the next day. Try it out! ♥
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Sara Raztresen is a Slovene-American writer, screenwriter, and Christian witch. Her fantasy works draw heavily on the wisdom she gathers from her own personal and spiritual experience, and her spiritual practice borrows much of the whimsy and wonder that modern society has relegated to fairy-and-folktale. Her goal is to help people regain their spiritual footing and discover God through a new (yet old) lens of mysticism.
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