Fat biking is not really my bag.
But, I admit, it’s pretty stinking fun!
The only thing better than getting all cold playing out in the snow is coming in and warming up.
Here’s a warm soup that I love and adore, split pea soup with homemade bone broth.
Now if split pea soup isn’t your bag, then I beg you to still give this a try. It’s so creamy and delectable.
I think I could eat it morning, noon and night.
Actually, I did have some for breakfast.
That’s not gross, is it?
The key is the homemade broth. And I’m not going to get into that process right now because it will take all day. Still, I highly recommend making your own bone stock. For this recipe I used beef, but you could use either beef or poultry stock. If you want to go vegan, then just use vegetable stock. What you’ll be missing are the highly viable glycosaminoglycans (GAGs) that are super-duper for your joints and connective tissue. You’ll know you hit the GAGs jackpot when your stock cools, and it’s all jiggly and gelatinous. That’s not fat, that’s the GAGs. So, so nutritious and so, so yum!
Split Pea Soup
- 1 lb. dried split green peas
- 4 c. water
- 1 large yellow onion, chopped
- 3-4 medium carrots, chopped
- 2-3 stalks celery, chopped
- 2-3 medium potatoes, unpeeled and chopped
- 3 cloves garlic, minced
- 1 t dried oregano
- 1 t dried thyme
- 8 c. homemade beef bone stock
- 1 t salt and 1 t pepper
- Optional garnish: Gruyere cheese or sunflower seeds
Rinse the split peas and add them to a large 5-quart stockpot. Cover with about 4 cups of water and heat peas to a boil. Then reduce the heat to a simmer. As the split peas cook, prepare the vegetables. Chop onion, carrots, celery and potatoes, and then mince garlic. Add these to the split peas and continue to cook. Also add dried oregano and thyme. After about 15 minutes of cooking the vegetables with the split peas, then add the homemade bone broth. Stir to combine and heat broth through. Once split peas and potatoes are softened, then blend about half of the soup. Either use an immersion blender or in small batches in a blender, make about half of the soup smooth. Return the blended portion to the rest of the soup, stir to combine. Season with salt and pepper. Garnish with shredded Gruyere or sunflower seeds.
Enjoy warm and enjoy some snowday fun when you get the chance.
Have you tried making homemade bone broth?
Have you even tried making vegetable broth?
Ever heard of glycosaminoglycans?