We all make food goals. Sometimes the goal is to reduce waste, or offer more variety, or even to save money on the foods served. I also made a goal to cook a pot of beans weekly. Beans are a great way to save money, offer variety and reduce waste, all in one goal. I don't always cook a pot of beans weekly because our little family gets several meals from each pot of beans. But I make them often enough that we are always well stocked in the freezer, just like money in the bank.
I have found by cooking up a pot of beans, with no particular plan in place, I have a great spur of the moment meal and a second meal or two in the freezer for those, what are we going to have for dinner? days. Today I am cooking up Alabama Split Pea soup. I have found it is a good idea to have different recipes of each type of soup in the freezer. After all variety is the spice in life!
This soup is brought to you by way of Alabama, through the lovely blog of my friend Rocquie@Sage Trifle. She has been a great source of information and is wonderful to bounce ideas off! Thank you Rocquie for sharing this great recipe.
Alabama Split peas soup w/ celery
Adapted from: Sage Trifle
makes approximately 3 quarts
1 pound split peas
2 ham hocks or shank ends
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
1 bay leaf
2 quarts fresh water
salt and pepper to taste
Combine all ingredients in a large dutch oven, simmer 2 - 3 hours. Remove shanks, let cool slightly. Remove meat, dice and return meat to the soup.
Ladle into bowls and pass condiments so each person may dress their soup according to preference,
Serve with some crusty bread, a glass of wine and you have a great meal to enjoy on your own.
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This post will be shared with Foodie Friday @ Designs by Gollam.