Mom’s Pea Soup

Really, Mom should write this post. Or maybe Grandpa, because Grandpa was the sous chef. I was acting food anthropologist.

So to make pea soup, Grandpa says you got boil the water with the peas, wait an hour and then boil it again and make your soup. Grandpa says Goya don’t know what he’s talking about. And Mom is a food rebel. She never used a measuring cup in her life and she has a crazy cabinet full of spices. It is literally an entire cabinet in our kitchen. I love the spice cabinet. If you want good tasting food, you basically have to have an obscene amount of spices. Then you can make your food taste like a party. But actually, you don’t need a spice cabinet for this recipe.

This is how you do it!

Ingredients:
1 & 3/4 bags split peas
Roughly a cup of lentils
Water, lots
4 Carrots, chopped
3 stalks of celery, chopped
1/2 onion, chopped
2 cloves, minced
1 packet chicken bouillon
Ham, lots aka 2 cups diced
1 ham bone

First, put peas and lentils in a great big pot. Add six cups water and bring to a boil. Boil 2 minutes, turn off, let sit for about an hour. Drain water. Add all remaining ingredients to peas and lentils plus like ten cups of water. Now bring it to a boil and then cover and cook it at a simmer for a long, long time. Until it looks done. The peas will be tender and great!

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