Spit Pea Soup---------Step by step instructions from Chef Vicky

Vicky doesn't make home-made split pea soup. 

Instead, she makes home-made SPLIT PEA SOUP!

 

It is amazing to watch her.  Takes a lot of planning to get all of the right ingredients.  

First, it starts with a broth.  Here we are at Thanksgiving with Kathy and Bill--where we got the broth. 

 Nooooooo.  

We don't mean that we cooked Kathy and Bill and made the broth.  It is the Thanksgiving TURKEY that we used.  Sheesh.

 That was 10 months ago.  

She starts with the turkey carcass that had been frozen.  Cooks it to make a broth, and then takes out all of the bones.   There is still a lot of turkey on the carcass because we don't strip it after Thanksgiving. We know we will want the extra meat for this soup.

Next comes the dry split peas.  After all, it called split pea soup, although there are many other ingredients in it that might get their feelings hurt. 

Here are the fresh vegetables that she uses.  Maybe they feel it should be named for them, like Leek soup, or carrot soup.

 Don't those veggies look good.  They look almost good enough to eat..........wait a minute.

Here are photos of the stages:

 She adds 3 pounds of ground turkey.

 

And to make it creamier and even healthier, she adds powdered milk.

Then she spoons it into quart jars.  15 meals worth!

Before each meal she will add a can of green beans.  

She estimates that the work involved comes out to about 20 minutes per meal.  So it is a very efficient way of cooking.  For one thing, she only has to wash a few pots and cooking utensils, instead of doing that for every meal.   For another, this soup is not a side-dish, so there is nothing else that needs to be prepared.  It is a full and filling meal in and of itself.

 It is so good.  And so nutritious.  We love it!