When I was growing up, my mom used to buy cans of split pea soup because she liked it. I didn’t like peas of any kind, especially from a can*, and I declined to ever eat that green slop until I got older.
Like a lot older.
Like, probably not until I even left home older. I think I was 24 when I left home. (Math is not my strong point.)
AT ANY RATE, I like it now, even though there’s really no way to make it NOT look like chunky baby poop.
We both really enjoyed this soup; GooGoo just picked the fakey bacon off the top and asked for carrot sticks instead. I’m not really going to force poop soup on a child who’s willing to eat raw carrots, so she had about 3 carrots for lunch instead. And some bread.
This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.
8 c water
1 lb dried split peas (about 2 1/4 c)
1 T liquid smoke
1/2 c chopped onion
1 tsp salt
1 c chopped carrots
1 c sliced celery
Heat peas and water to boiling; reduce heat.
Stir liquid smoke, onion, and salt into peas. Cover and simmer until peas are tender. (An hour, give or take.)
Stir carrots and celery into soup and simmer until they reach desired tenderness.
*We visited an elderly lady one time for dinner and she served us canned green peas as part of the meal. I was really fascinated by the way they squished so easily with a fork. My mom leaned over and whispered to me that it was really rude to squish my peas. I couldn’t comprehend how it could possibly be wrong to squish** peas.
**Squish is a fun word to say. It also starts to look weird after you’ve typed it three times.