split pea soup

Making "thick" soups is a regular thing with us. Split Pea, MultiBean, etc. "Moosewood" is our source for recipes, but any favorite will work. Cashew Chili is another. Morrocan Stew yet another.

Once cooked to perfection, they go onto teflon sheets, on the dehydrator trays, at about 1/8" thick, for about 6 hours. We portion each sheet to make a 12 ounce serving for one when rehydrated.

Once dried, we pry them off, break up the pieces by hand, and then put them into the blender for a "buzz" or two. This knocks off the edges and points that would perforate a ziplock. If you "buzz" them too long they turn into powder. They are still good, but they have no texture. We like lumps in our soups.

In camp, add boiling water, stir it, clap your hands three times, and dig in. It's fast.

http://www.trailcooking.com/soups/split-pea-bacon-soup/

You can buy ready to use split peas from Harmony House Foods online – they are already cooked and dehydrated :-)

http://blog.trailcooking.com/2012/07/07/green-pea-soup/

You can also buy green pea flour via Bob's Red Mill – and it makes soup I might add :)

So if you add boiling water to Bob's Red Mill Pea flour, and let it sit a couple minutes, will it be ready to eat?

Dehydrated beans or other legumes from packitgourmet is sort of expensive. $14 for 6.5 pounds of pea flour is cheap.

Just picked up some split pea soup flakes in the bulk bins at whole foods. Tastes great! Especially with black pepper and Sriracha.

Jerry, the flour does need to be cooked. Although, ahem, if one has a high-powered blender (like a Vitamix), you can grind the precooked and dried peas from Harmony, and then you do have FBC ready pea flour that is already cooked. ;-)

Thanks

I could drive to Bob's Red Mill and maybe get a sample to test, rather than have to buy 6.5 pounds.

Exactly ;-) Hehehe! And going there is fun too!

Jerry beat me to my question: whether one could just add boiling water to the pea flour. Sarah, how much does it have to be cooked?

And does anyone know whether the Whole Foods pea flakes need to be cooked?

Adding boiling water to the NOLS stuff worked fine.

I've been wondering the same thing about people's experience with the white bean flour and black bean flour. Presumably they both need to be cooked to make a dip or a soup?

Cheers,

Bill S.

Here’s the “official”3 Minute Green Pea Soup recipe from Bob’s. They boil for 2 minutes, so I expect it’d work fine for cozy cooking.

if it's from bulk bin, buy a little and test it at home

I'm not into putting boiling water into plastic bag, but I'de get water boiling, turn down to low, add peas and stir, wait a few seconds for it to get back to boiling, turn off and let sit for 5 minutes.

The pea flakes work fine for FBC and even no cook. They are precooked and will rehydrate easily.

The flours? They do need a quick cook though. Otherwise they are raw – and your stomach will not like you at all later. It doesn't take much to cook it though, just a dew minutes and a boil.