So I decided to make some split pea soup. It has been years, since the last attempt left our gastro-intestinal tracks begging for mercy, ahem. But it's comfort food, filling, and beans are oh-so-good for running fuel. (Ran my first 30 minutes of C25K today, btw.)
So here tis, in all it's lovely hue. Ha hah.
Soaked overnight with some kombu, should have gone longer. This stuff is amazing...it breaks down some of the sugars in legumes that we find hard to digest...plus it contains some natural flavor-enhancing MSG. It has made a world of difference. Here's the article that helped me, the part about kombu is in the Traditions section.
The last of the sausage...until we get our pig in the freezer. One month to go!! Who's coming?
Cooked for 10 minutes in the pressure cooker, and done.
Carrots added and cooked for 3 minutes in the cooker.
This really is comfort food to me, sounds strange huh? It seems like every time we visited my Grandma Mary and worked in the orange grove, we would come in starving for lunch and usually have soup in one form or another. I grew up hearing the "chhh chhhh chhh" of the pressure weight rocking back and forth, it was a bit scary. She made split pea a lot, and served cold tongue on the side, heh. Also lentil was a favorite choice. Memories...
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