Hearty Soup

Winter is soup season.  Today it was a variation on pea soup that provided a warm escape from the frigid weather outside.



I started early in the day to boil what I think was a big bone from a cow’s leg.  Polyface marketed it as osso buco, but it was certainly not the traditional cut I was used to.



By early afternoon I was ready to add chopped onions, chopped carrots, split peas, French lentils, red lentils, dried corn, black pepper corns, and salt.  First I removed the big bone and set it aside to cool.



After another couple of hours, the split peas and lentils were soft and thoroughly cooked.  I added back the beef removed from the big bone and cut into bite-size pieces.

This was one of those stick-to-your-rib soups that fills your belly for hours.



Isn’t it amazing how many varieties of carrots there are? Yep, those are all carrots in the first picture.