Updated March 2, 2016
Here’s a recipe for one of my favorite gluten free soups, Split Pea Soup.
I’m always playing with vegetable recipes in the kitchen, and I especially enjoy meals made with organic products and fresh herbs from my garden.
Even better are simple easy recipes that taste great, are quick to clean up after, and that make more than one meal.
While not a meat substitute, split peas, or any variety of dry beans or peas, are money savers. They help to make the grocery budget stretch farther by optimizing pricey protein ingredients.
In this case, the split peas extend ham, a tasty, but very costly meat. Instead of 1 ½ cups of diced ham providing 2 to 3 servings, in a pot of split pea soup that same amount of ham provides 10 to 12 servings . . .
While rich in protein, alone, split peas are an incomplete protein, lacking several essential amino acids, making them inadequate for health building.
Adding some leftover fish or meat, or some cheese, eggs or milk to the recipe, or serving them at the same meal, ensures sufficient, complete proteins are available.
Thus, the soup becomes a quality meat equivalent and the main dish at mealtime.
One of my great ideas for dinner, a one pot meal, hearty and delicious.
For a highly nutritious meal, serve with whole grain crackers or bread, and orange slices. Kick up the nutrition a notch by including a dessert of egg custard or a milk-based pudding.
Time: 1 1/2 hours
Servings: 10 to 12, 1 cup each