Yup, you heard right.
I decided I had to know why pea soup and ham are alway synonymous….after searching online; I came to the conclusion that ham was bountiful and seemed like a good pairing with peas.
I LOVE split pea soup. Contrary to all you ham hock lovers out there….I really prefer my pea soup vegetarian style. I am more of the thick pea like consistency rather then the taste of smokey ham. I could never make a good vegetarian style soup myself, but I did come up with a version that trumps all other pea soup I have ever had…TURKEY PEA SOUP.
Every time I roast a chicken or turkey, bone broth is soon to follow.
Bone broth is a superfood for runners and heres why:
- According to Sally Fallon of “Nourishing Traditions” Bone broth when prepared right, contains a plethora of nutrients including: minerals (particularly calcium, magnesium, and potassium), electrolytes from veggies cooked along with stock, and gelatin, (Fallon, 116)
- The gelatin that is consumed is easily assimilated, (meaning it is readily absorbed and utilized by the body)
- Gelatin from bone broth is not a complete protein itself, however, it acts as a protein sparer (Fallon, 116). Gelatin-rich bone broth is great for those who don’t like consuming a lot of animal protein or don’t have the income to allow for a animal-protein rich diet, (eating good, quality meat is expensive!)
- For all of you animal lovers out there, (like myself) consuming meat can be difficult at times and it always feels good knowing that I am utilizing every part of that animal. It makes me feel like I’m doing my part as far as completing the circle of life.
- The medicinal properties of bone broth aid in decreasing inflammation, improving digestion, and restoring overall well-being from a compromised/deficient system, (Fallon, 116-118).
So what does this mean for all of us runners out there or anyone for that matter….Bone broth is good for the body. It will restore, energize, and prevent any damage done from training. Bone broth in our world is considered the nectar of Gods…it contains so much goodness that if I were to only be allowed one food on an abandoned island…I would probably chose it!
How do I make bone broth?
Take left over bits from a chicken/turkey meal, (this includes all the bones, skin, wings (which is where the gelatin content is highest), innards (optional, I don’t use them), feet (optional, I haven’t been froggy enough to try…but again super high in gelatin).
Throw everything turkey/chicken in a crock pot with an addition of carrots, onions, celery, herbs, and garlic.
* To help pull the most nutrients out of the stock, add an additional acid such as wine, vinegar, or in my case lemon.
Cover your bird and veggies completely with water.
Top with lid and turn slow cooker on low and head to bed.
I left mine on for an entire night, plus half of the next day.
The sign of a well-gelatinized stock will be after you refrigerate it. If your stock turns into an almost jello-like consistency you know you are sitting pretty. If it remains liquid in form…you can always add more gelatin if you like, (but beware because most gelatin in the stores is full of bad stuff…the gelatin I prefer is here and here).
I really like Herbes de Provence….it has rosemary, sage, thyme, oregano…it’s a great pairing for this particular soup.
Before cooking your peas make sure to sift through them in case there are any rocks or funny bits snuck in there…I haven’t found a rock yet…but, I’ve heard of people cooking legumes of all kinds finding rocks, bad beans, etc.
Chop up your veggies and throw them in a stock pan too sweat them for a few minutes.
Once your onions are beginning to look translucent throw in your peas along with your home-made stock. Bring to a boil then allow to simmer for an hour or two..or until the peas are cooked.
If your soup is too thick, add more stock.
Once it’s cooked, throw in extra turkey meat, if you have any (there is always meat left on the bones…I get enough for the soup just from the bones. The meat tastes different after cooking with the broth all night; incredibly good).
Your soup is good for consuming or storing for another day, (if you don’t plan on eating it within in a few days, freezing it is also a great option).
Enjoy! ps, bamboo spoons are great for eating soup. Bamboo stays cool even after being left in a bowl of hot soup….necessary for my tender mouthed men.
If you are interested in a good read about nutrition, Sally Fallon’s book is a great read. The bonus is that she includes her information along with the recipes, so you learn while you cook, (a great thing in my life).
- Meat and carcass from turkey
- onion, quartered
- entire celery heart, chopped
- 4 carrots, roughly chopped
- head of garlic halved, use one half
- lemon split in half
- herbs, (rosemary, bay leave, thyme, sage)
- Salt and pepper to taste
- water to cover
- 8 C. bone broth
- 1 lb. dried split peas
- 1 lrg onion, diced
- 4 lrg carrots, diced (same size as onion)
- 1 celery heart, diced
- meat from turkey bones, (or enough to heaping fill 1 cup)
- salt and pepper to taste
- Throw all ingredients into a slow cooker and allow to cook on low for at least 12 hours. Add more liquid if water level goes below meat.
- Pour off over a fine-meshed strainer to catch bones, veggies, and any other bits, (you want to be left with only stock)
- Remove excess meat from bones for use in soup
- Place stock pot over medium high heat
- Spoon in Tbsp or 2 of butter, coconut oil, or another high smoke point oil
- Saute carrots, onions, and celery until onions become translucent
- Meanwhile pour out beans on rimmed baking sheet to sort out any impurities
- Add beans and stock to pot
- Bring to boil
- Turn down to a simmer
- Place lid on with a slight crack for steam to escape
- Cook for at least an hour or more until peas are cooked
- Add more stock if it becomes too thick
- Season to taste