Cleansing Blog

(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.

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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.

What to eat