Travel Soup

Many of us pick up souveniers when we travel.

Some buy jewelry, others local artwork, still others coffee mugs or paperweights or even refrigerator magnets.

My husband and I pick up food.

My lighting puts a yellow cast on everything - a food photographer I will never be

Last night, my spouse made me soup for supper.  Our weather here in upstate New York has been cold and there is nothing on a cold winter's night like a bowl of homemade soup.

Especially when the soup is made with souvenirs of our travels.

Here is my spouse's recipe.  He is a hands on cook, throwing in some of this and some of that so his recipes are never exact, and neither are his explanations.  If you are an experienced cook, you'll get it.  If you aren't...well, good luck.  But this soup was so delicious tonight that I wanted to share it with you.

Travel Soup
Sea Island Peas (an heirloom field pea we picked up in Charleston, South Carolina.)  You can substitute another small bean -perhaps a red bean.  Or, another bean, but you would have to presoak.
Smoked Ham Hocks (which we bought in a Mennonite store in Ohio)
Enough water to cover meat

You do not have to presoak the peas.  Rather, put them in a pot of cold water with the smoked ham hock, with 3 or 4 bay leaves and garlic cloves, chopped coarsely, to taste.

Bring mixture to boil, then lower to very gentle boil, with pot covered. 


Cook this until the meat and peas are tender. (He wouldn't give me a definite time but said about two hours.  So, your judgement.

 Then, take off lid, turn heat up a little until gently boiling, then let reduce until the broth is as srong as you want it.

Remove meat and beans, strain broth in a fat separator to remove excess fat, then put defatted broth into another pot.  Then, add veggies:  sliced carrots, celery, green onions, spinach, corn, or whatever you have on hand.  Then cook until veggies are tender.

Separately, cook some pasta until al dente, drain, add to soup bowls.

Take meat off bone, chop up into chunks as big as you want, and then put into the soup bowls.  Put a measure of beans into each bowl.  Finally, add the broth/veggie mixture.

Serve with my corn muffins I blogged about earlier this week.

Do you like soup? What is your favorite soup?