I know it doesn’t look like much, but this is the recipe that really got me started. A little over a year ago I read I Dare You to Eat It by Liesa Card. I was in the middle of my third move in 8 months (long story), my husband is allergic to many fruits and vegetables (unless they’re processed in some way) and he is aversive to most produce that he’s not allergic to. Not to mention that my children are the pickiest eaters I have ever encountered. Despite these obstacles, Liesa had me convinced that I could use my food storage and it would bless my life. Now I was very comfortable with rice, pasta and oatmeal cookies, but I decided that I would really test my boundaries- Split Pea Soup. So I bought a pound of dried split peas and made it. When my husband came home from work he asked what was in the crock pot. I told him and he responded “I’m excited. I love split pea soup!” “Really?” “Yes, it’s my favorite.” I was shocked. At the time I had known him for 14 years and I never would have guessed that. (His family still occasionally teases him about not anything that was the color green when he was small, not even mint ice cream.) I suppose it had never come up because I never made it, thinking he would never eat it. I ladled it into bowls and asked my four-year-old what kind of sandwich she wanted for dinner. (At the time I had given up trying to get her to eat the things I normally make for dinner.) She said “I want what you guys are having.” AND SHE ACTUALLY ATE IT. I was so excited I emailed Liesa and we have been swapping food storage stories and ideas ever since. If my family can eat food storage, anyone’s can.
Here’s my version of the recipe. Last week I threw the ham bone from Thanksgiving in the freezer and used it for the soup, or you can use the ham flavor packet that comes with most one pound bags of split green peas. Not all bags come with it, look closely at the packaging.
Split Pea Soup
Food Storage Ingredients:
1 lb (2 cups) dried split green peas
2/3 cup dried carrots
1/2 cup dried onions
1 12oz can evaporated milk
1 15oz can potato chunks, drained and diced
1/2 tsp Worcestershire sauce
salt and pepper to taste
1 cup diced celery
1 cup smoke spiral-cut ham, chopped
1 ham bone
8 cups water
1. Put water, split peas and ham bone in crock pot. Cook on high for 5 hours. 2. Add vegetables and cook on low for 2 more hours. 3. Saute ham chunks in a pan until edges are crisp. 4. Stir Worcestershire sauce, canned milk and ham into soup and serve.
I’ve made this with fresh carrots, onion and potatoes and they work just as well, but frankly my food storage is more convenient because there is less chopping involved. If you use fresh potatoes it’s 2 medium, chopped, carrots- 2 cups, chopped, and onions- 1 small, chopped. I’ve also done it without canned milk because I spaced it one evening. It was still good, but better with the milk.