A Canadian classic, Split Pea And Ham Soup!
In this recipe I have however, added red lentils. The process started with soaking a few kilos of split peas and about 1 kilo of red lentils. Soaking them in 3x the water overnight for minimum 12 hours. I also in this first soak, add salt to the water. This allows the salt to soak into the peas and lentils thereby flavoring them on the inside as well as the outside.
After soaking for 15 hours, I sauteed 3 large onions, 1 garlic bulb(not a clove but a full bulb), in 250ml of bacon fat. Once these veggies were tender I added the soaked peas – which I had drained and rinsed prior. I then add the ham bone and large chunks (this is for easy removal because I want to cut the ham into smaller pieces before canning and distribute them amongst all the jars evenly).
The most taxing and laborious part of this process is of course for me the processing of the pulp. There are other, easier food mills out there. I did in fact have one of them at one point but since have lost it in the move out here sadly. Alas, I will acquire one again some day.
Today I added cayenne pepper, salt and apple cider vinegar (fresh from my own pantry). The vinegar brightens the entire soup quite nicely. Hopefully the acid will also help keep some of the brighter color through the canning process. I guess we will see!
Finished product in the jars. Mmmmmmm soooo good!
A friend of mine and I are beginning to exchange jars of food in the mail. Actually across the country! If you have a passion for canning foods and would like to exchange some jars with me, let me know! I’d love to do this with more people! Canada Post has a “ship what fits” box that has a standard and predictable fee for whatever fits inside the box. Making it actually quite affordable to ship a few jars.
Thanks for tuning in! Until next time! I love you all!
-H.