Freezermeal Friday!

Hey PEOPLE! Welcome to the second weekly Freezermeal Friday, where I put together a simple, healthy meal that's easy to freeze and reheat. This week's recipe...(obligatory drumroll, please)...Split Pea Soup.

My mom is the one who taught me how to make soup. During the winter for dinners, she'd often be simmering a pot of turkey, lentil, or split pea soup all day. Now, while this conjures up images
of homey-goodness and a warm, happy family, do not be fooled. We were just as messed up as any normal (or not so normal) family, my mom just happened to make some damn good soup. Props to deb!


Anyways...soups are a great way to add vegetables and legumes to your family's diet while sticking to a tiny budget. While a lot of recipes will call for broth or stock, I never use it. I fashion my own stock by cooking a mirepoix (a fancy French word for a combo of onions, celery, and carrots) and adding cold water. I then bring the cold water (I use cold water because the longer the water takes to heat, the more flavor it extracts from the ingredients) to a boil and simmer that for a half hour. This creates a type of veggie broth suitable for use as a soup base. I'll then add my pre-soaked beans, or whatever I'm using, and cook until they're done. Then - if I'm feeling especially sassy - I'll add some pasta. Watch out, America, here I come...pasta in hand, ready to add it to your soup. BAM! Ok, anyways...I will post more about this technique later.


Here's the recipe, which is all you're here to read, I'm sure. And here I am..."Blah, blah, blah..."

We'll give my mom a shout out on this recipe, too, since she's the one who taught me.

deby's Split Pea Soup

makes about 7 servings
(or "Soup-a-Doups", if you're my mom...or if you're me, because I now use this term, because like all women, I have turned into my mother.)

2 c. carrots (organic - Whole Foods - $.54)

1 c. celery (organic - TJs - $.40)

1 medium onion (1 c. chopped - $.07 - Haymarket)

3 T. olive oil ($.36)

3 cloves garlic ($.06 - Haymarket)

3 T. salt ($.01)

1 t. black pepper ($.06 - CVS)

1 t. dried parsley ($.06 - CVS)

1 t. dried basil ($.06 - CVS)

1/2 t. onion powder ($.03 - CVS - optional, if you don't have it, it's not a big deal)

1 bay leaf ($.01 - optional, I really don't know what bay leaves do...if they even DO anything...)

120 c. water (nah, just kidding - 12 c. cold water - still a lot)

3 c. hot water

1 lb. split peas (organic - $1.99 - I got these in NY but I think they have them at WFs...I'll check for you let you know in an UPDATE)

1/2 lb. small pasta (pastina, mini shells, pearls) $.50

4 fresh whole wheat rolls homemade by moi (bread-making workshop coming soon! - $.60)

Total: $4.15 ($4.75 with homemade bread)...for a HUGE pot of mostly organic fresh, healthy, delicious soup. Not freaking bad!

1. Chop carrots (about 5 medium), celery (about 2-4 stalks depending on whether you're using stalks or hearts - you can include leaves, they have a ton of flavor...mmm...mmm...), onion, and garlic.
2. Add it to a huge pot over low heat along with olive oil, salt, pepper, onion powder, parsley, and basil (and the bay leaf, if you have one).



3. Simmer vegetables until tender, about 30 minutes. Keep the top on, or else they will dry out. The top keeps the steam in.
4. When the veggies are tender, add 10 c. of cold water, and then put the top back on and put the heat up to high. Bring to a boil.
5. When the water is boiling, reduce heat to low and simmer this make-shift "stock" for 30 minutes (with the top on, also).
6. Add the split peas (after you rinse them to make sure there's no sticks or pebbles in there - talk about stone soup!).
7. Simmer soup until split peas are cooked (about an hour, depending on the consistency you like). If you want the soup to be thick and creamy, keep simmering until it's how you like it.
8. Add in the 3 additional cups of hot water and the pasta. On high, bring to a boil until pasta is done.
9. Serve with fresh bread or croutons (fresh bread cut into big chunks and toasted a bit with some olive oil, salt, pepper, and garlic). YUM, right???

scrimpyTips:

-To this soup, you can add a ham hock (ask your butcher, or use leftover) and ham meat, or even a few strips of bacon, for extra flavor. Add it with the veggies and olive oil.

-You can substitute barley for pasta.

-This soup is better the next day, so even if you're not freezing it, it's a great make-ahead. Just reheat when you're ready to eat it. Stays in the refigerator for a week.

-Don't think you're going to make this soup when you get home from work. This takes a good amount of time to simmer, prepare the veggies, etc...do this on a weekend when you have time to chill and wait for it.