(NaturalNews) One of the most popular soups is split pea and ham, but even “organic” canned soup is mostly void of nutrition, and most soups contain hidden forms of MSG such as natural flavoring, autolyzed yeast extract, and hydrolyzed vegetable protein. When many vegetables and animal parts are merged together in a broth, their key components dissolve and become synergistic, but their medicinal properties only last a short while.
Producing split pea and ham soup at home requires some time and skill, but it is extremely affordable. I found organic split peas at my local organic store for $1.25 per pound (bulk rate 25 lb bag) and 2 ham hocks cost only $1.25. For the price of a cup of canned soup you can make a gallon of homemade soup. Leftovers keep in the refrigerator for a week and the freezer for several months.
History
Traditional soul food consisted of scraps of animals that were originally discarded such as pigs feet, pigs ears and ham hocks. These were turned into fine cuisine by clever chefs and though costing little, these parts are loaded with nutrition.
Peas (and lentils) are the perfect match for ham hocks because they cook alongside at the same rate (about 2 hours), and the ham imparts a smoke flavoring along with just enough meat for soup and enough gelatin to form a protective layer when the soup is refrigerated. However if you prefer to use a substitute for ham hocks, try using 1 Tbsp of miso paste in place of each ham hock. For more information on miso see my other article, Health Benefits of Japanese Cuisine Part 1.
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* Ham Hocks (or Ham Bones) - Sus scrofa scrofa (Suidae)
It is difficult to locate organic ham hocks and next to impossible to locate organic smoked ham bones. One option is to buy an organic bone-in ham and save the bone, or you can use regular smoked hocks (these do contain sodium nitrite). Ham hocks (the portion between the ankle and the foot) contain a lot of gelatin and the meat never seems to dry out. You may also use diced, uncured ham. Recent studies showing health problems at pork processing plants underscore the need for organic ham and hocks. While non organic ham hocks contain sodium nitrite as a curing agent, I found that by soaking them in a solution of ¼ cider vinegar and ¾ spring water (and removing the outer portion) you can remove most of the preservative content without compromising flavor. The fat content in the meat helps make the fat soluble vitamins A and E found in the vegetables more easily assimilated.
* Green Peas (dried) - Pisum sativum (Papilionaceae)
Green peas contain the antioxidant Lutein, a carotenoid, along with vitamin C, Iron and Protein. Peas help maintain good vision and treat macular degeneration and cataracts. Peas help lower cholesterol and detoxify the liver. Like other legumes such as lentils, peas contain a certain type of acid that can cause upset stomach. This acid can be removed by adding whey to the water and soaking the peas overnight. This ferments the peas slightly and makes them more digestible.
* Carrot - Daucus carota sativus (Umbelliferae)
Carrot contains the volatile oils Carotol, Asarone, Pinene, Limonene, Carotene and Asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
* Parsley - Petroselinum crispum (Umbelliferae)
Parsley contains the antioxidants Myristicin (20%) and Aiole (18%), both volatile oils. Parsley also contains Vitamin A, C, E and Iron, along with terpenes, flavonoids, phthalides, coumarins (including bergapten). Parsley is a pain reliever, promotes and relieves menstruation, and is the antidote for garlic breath. Parsley root has even more medicinal properties than leaf or seed form. Parsley has anti-inflammatory properties.
* Celery - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil, along with Phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.
* Celery Seed - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil. Prepared as a tincture, celery seed is used to treat gout, rheumatism and arthritis. Celery seed helps the body eliminate waste via the kidneys. Celery seed calms the nervous system, and is often ground and mixed to produce Celery Salt. Celery seed has anti-inflammatory, antispasmodic and anticonvulsant actions as well as sedative properties.
* Mustard Seed (Yellow or Brown) - Sinapis hirtle, B. juncea (Brassicaceae)
Mustard seed contains phytonutrients called Glucosinolates and can produce other phytonutrients called isothiocyanates, powerful cancer fighting compounds. Historically known as a cure-all and an all-purpose spice, mustard has been used to treat rheumatism, backache, joint pain, migraine, muscle pain, anxiety, diabetes, depression, insomnia, blood pressure disorder, and impotence. Mustard seeds help neutralize radiation from electronic devices. According to (www.bioproductcenter.com) , Kirlian photography shows that living Mustard seeds (which stay alive for up to 4 years), give off enormous amounts of positive bioenergy, attributing to their healing properties. Available in both yellow and brown form, mustard seeds help fight colorectal cancer and have anti-inflammatory effects.
* Bay Leaf - Laurus Nobililis (Lauraceae)
Bay Leaf contains Vitamins A and C, along with Iron and Manganese in water soluble form, so adding them to the broth adds more than flavor. Bay leaf helps detoxify the liver and is used to treat asthma, bronchitis, swelling and backache.
You may also choose to add Garlic, Onion, Cumin and Sea salt. For details on those ingredients please see my article titled Homemade Superfood II, Guacamole and the Science of Salsa.
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Recipe for Split Pea and Ham Soup
You will need patience to learn how to cook dried peas. The key is to cook the peas at a high enough temperature. While I normally avoid overcooking, dried peas can literally handle more heat than soup bones. If you try to simmer them, the peas will still be crunchy long after the ham hocks have dissolved. Instead, cook the peas (and hocks together with the bay leaves) covered on medium heat – about 55% of max temp for about 90 minutes. You should see a steady stream of steam coming out from under the lid, which will rattle the whole time. Eventually most of the water will be absorbed or will escape and the peas will be more tender (though they will have a little snap to them). That is when you can add more water along with the other ingredients (however the soup should taste nearly complete using only peas, hocks and bay leaves), and the mixture is simmered for another hour.
Ingredients:
* 4 cups split peas (organic)
* 2 smoked ham hocks (or 2 Tbsp miso paste)
* 1 gallon water (filtered or distilled)
* 1 Tablespoon whey
* 2 carrots
* 2 garlic cloves
* 2 celery stalks
* ½ cup parsley
* 1 tsp celery seed
* 1 tsp mustard seed
* 2 bay leaves
Instructions:
* Soak peas with ½ gallon of water and whey overnight. Peas should be submerged in 3 times their volume or they will absorb all of the water.
* Stir peas, skim foam and drain water.
* Add ½ gallon fresh water.
* Bring peas to a steady boil. Cover and reduce heat to 55%.
* Boil for 30 minutes (pot lid will rattle and steam will vent).
* Soak Ham hocks in water and vinegar solution (33% vinegar) for 20 minutes. (Optionally) remove outside portion if they are not organic (to reduce sodium nitrite).
* Add ham hocks to peas.
* Add bay leaves.
* Cover and continue to boil at 55% heat for 60-90 more minutes or until ham hocks start to break apart (peas should be only slightly crunchy).
* Add more water if all water was absorbed by peas.
* Add remaining vegetables, diced.
* Remove hocks, separate meat from bone and add meat.
* Simmer for 45 minutes.
* (Optional) Add diced organic ham and simmer 5 minutes.
* (Optional) Stir in frozen peas and simmer 5 minutes.
* Serve with fresh lemon wedge, parsley sprig and bread.
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References
The Encyclopedia of Medicinal Plants by Doris Kindersley, A Practical Reference Guide to over 550 Key Herbs & their Medicinal Uses. Whole foods (dot com) web site has a lot of information about the nutritional content of many foods.
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About the authorNeil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
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