Refrigerator Pea Soup

Split pea soup is the bane of every child's dinner at some point in their life. Maybe even the bane of some teen's dinner at another point in their life. Grandma loves it, maybe even mom loves it, no child ever has loved it. EVER EVER.

Really what is there to love? Split peas cooked to a thick green mush served with; if your lucky; chunks of tender ham, if your not so lucky no ham or worse grizzly gross tough ham bits off the ham bone. Mush and gristle. Yuk. Split pea soup; closely resembling the back end of infants or chickens, take your pick served at dinner tables all across the nation. Split pea soup that never once looked like Everyday Split Pea Soup because if it did children would complain about the veggies but they would eat it and maybe even ask for seconds.

Modifications Made: Petite diced tomatoes replaced diced tomatoes, chicken stock replaced vegetable stock, chard replaced spinach. Chard was added the same time the rest of the ingredients were cooked to allow plenty of time to soften.

Scaled for Likability: Good

It is not as good as my T&T lentil, barley, split pea soup with veggies but it better than any creamy, smokey, hamey green mush split soup ever served. In order to achieve this as a great recipe, several preparation methods must be taken. Onions cooked until super, super soft. Smaller celery, diced carrots, crushed tomatoes, and a bay leaf will be cooked in onions before additional ingredients are added. Double the broth and stop the cooking process at more of an under cooked pea. The first bowl of soup was great. The second bowl was turning close to mush as the peas continued to cook in the broth. The leftovers tomorrow will be iffy.

This soup makes enough to feed an army, especially when served with warm crunchy bread. Am looking forward to trying again with modifications mentioned above.

Edit April 25, 2020:

Leftovers were tossed out as the peas completely turned to mush causing the soup to become thick upon reheating on the stove.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

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Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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