Kicking Holiday Heartburn + Split Pea Soup From Scratch Recipe

Momma Told Me: Taste the season to be jolly.

Don't judge- but for me, the holidays are all about food.


From January through October I exercise impressive self control when it comes to my at home, and even social eating. Don't get me wrong, I still love food during the rest of the year, but it's November and December I specifically reserve my splurging for. There are simply too many events, and seasonal specialties, I just can't turn down. And I may be shoveling every delicious homemade thing in sight onto my plate, or into my mouth, but that doesn't mean I'm not cultivating priceless memories at the same time. Because it wouldn't be the holidays without the seasonal flavors, and those flavors wouldn't tickle my tummy, and delight my inner child without all of the warm memories associated with them.

For example, ginger cookies remind me of the time I ate too many, gave myself a horrible tummy ache, and wound up with my head in my grandma's lap- her gently comforting caress of my hair, one Christmas Eve. The smell of molasses reminds me of the time my Uncle tried to smoke our holiday ham and we nearly wound up with the fire department at our Thanksgiving table. And coriander reminds me of that mysterious potato salad that would always wind up on my plate, whether I wanted it or not. Yes, food is one of the big reason's we get together- and it's the cornerstone of so many amazing memories and traditions. But for people like Jay, holiday cuisine can be a cruel mistress.

When we first met there was a slew of things Jay wouldn't eat- it not only dictated his food choices, but where we would go to eat for events such as dates. And, while there are many foods you may think of as triggers for heartburn, the ingredients and dishes which most greatly impact a frequent heartburn sufferer is as unique as the individual them-self. For example, Momma used to tell me to drink milk whenever heartburn would flair- but fatty foods such as milk and cheese actually increase Jay's discomfort, as they slow digestion and result in increased intestinal pressure.

When our first holiday season came around Jay began to make a fuss about sitting out family events- You can imagine the thoughts going through my head, I was certain it was all about me, and him not wanting to be around my family. As it turns out I was wrong. (Don't let him read that.) It soon came out that he didn't want to feel uncomfortable around all of the trigger foods he would inevitably want to eat. Frequent heartburn can truly sideline someone- and the holidays are no time to be feeling left out!

What's one of my biggest holiday indulgences? The holiday honey baked ham- you know the one- that sweet pork meat candy glazed with a golden sugar coating so aromatic you wish you could spritz your tree in it. (No, just me?)

Our family is big on the holiday ham tradition- we always make sure to order triple what we need to feed our guests and we still end up with minimal leftovers and a giant ham bone.Of course no matter how slick the family 'carver' thinks they are, there's still plenty of delicious ham flavor left on that bone, so I traditionally make a rustic split pea soup. It's kind of a holiday tradition.

Start by taking the bulk of the leftover meat off your ham bone with a paring knife. Reserve this meat, and any scraps/leftovers, diced, for the finishing touches at the end of your soup's creation.

Place a thick pad of butter in the bottom of an 8 quart pot and simmer your onion, celery, and carrots until they begin to turn soft, opaque, and slightly golden. Add some minced garlic and dried marjoram spice to really highlight the ham flavor you're about to introduce.

Add your ham hock/bone and the diced/trimmed ham to the pot and stir over medium heat just until sufficiently combined.

Next add your split peas and water, bringing the mixture to a simmer before lowering the heat and putting on a lid.

 Your soup won't look like much at this point, more of a vegetable stew, really, but shortly after adding the water savory aromas will begin to fill your kitchen thanks to the ham hock and marjoram.

You can't really over-cook your soup, aside from perhaps baking it to the bottom of your pot due to lack of stirring, so feel free to let it simmer until the ham is virtually melting off the bone.

Once your bone is clean, fish your hocks/bones from the soup carefully and smooth the mixture in a food processor a couple of cups at a time- I like to maintain a little texture, so I reserve 1-2 cups of the thicker soup as it is. Once processed, pour your blended coup back into the pot with the last of your reserved ham, and simmer for 5 minutes.

Serve this delicious rustic homemade split pea soup with a variety of toppings to garnish. Some of our family favorites include sour cream, bacon crumbles, bell peppers, cheddar cheese and fresh chives. Split pea soup, and all of the 'fixings' used to be a big trigger for Jay's frequent heartburn but Nexium® 24HR Capsules have changed the way his stomach greets seasonal cuisine.

Okay, now that his Holiday Heartburn Face is gone, he might be enjoying those holiday refreshments a little too much. Jay said this was his 'I'm drinking something I'm not supposed too, but I'm not going to pay for it later' face.

But in all serious-ness, I was trying to capture a nice holiday photo for our holiday cards, and the excitement of eggnog apparently got the better of both of them. Like father, like dog? I'm okay with it though, I'd much rather have a heartburn free partner in crime to eat my way through the holidays with than a scrunchy faced grinch! Do you have a traditional holiday dish you look forward to each year?


What Daughter Says: Don't sideline yourself this holiday season.

Rustic Split Pea Soup

***Click here for the printable Rustic Split Pea Soup recipe.

Ingredients:

1/4 Stick Salted Butter

1 Large Yellow Onion, Diced

5-6 Stalks Chopped Celery

1 C Chopped, Peeled, Carrots

1 1/2 C Green Split Peas

1 1/2 LBS Pork Hocks- Or Leftover Ham Bone

1 C Diced Ham

2 TBS Minced Garlic

2 TSP Dried Leaf Marjoram

8 C Water

Ground Pepper, To Taste

Directions:

1. Melt butter in a large pot over medium-high heat. Add onion, celery and carrots and saute until the onions begin to turn opaque and vegetables have started to soften. (Approximately 8 MINS) Add garlic, pork/ham bone and majoram- stir 1 minute.

2. Add peas and water and bring mixture to a boil. Reduce heat to medium low, bring to a simmer and partially cover the pot. Allow to cook until ham is falling off the bone and peas are tender and falling apart. (Approximately 1 hour 10 minutes)- Stir often.

3. Remove hocks/ham bone, paying careful attention to ensure no small pieces of bone have fallen to the bottom of the pot. Puree 5 cups of the soup in a blender and return to the pot. Dice any remaining ham/pork and add to the pot of soup, cooking for 5 minutes on Medium heat. Pepper to taste.

5. Serve with an array of garnish/toppings such as bacon crumbles, finely shredded cheese, sour cream, diced peppers, chives, onions, ham, and more.