If you grew up in Western Pennsylvania, you’re probably familiar with Chippewa soup. Developed by a chef at the Rolling Rock Club in Pittsburgh, this seasonal soup favorite is warming, hearty and just made for chilly winter evenings.

It starts with split peas, carrots, tomatoes, and plenty of bone broth simmering away happily on your stove. Talk about gut friendly ingredients! 

And while this soup may have a Native American name, the curry powder gives it an Asian-Indian flair. Add a leftover ham bone for even more traditional flavor…and you have a comfort meal that’s oh so good and good for you.

Why we love these ingredients:

Chicken and beef bone stock are great sources of collagen, a protein that’s essential for healthy skin, hair, bones, digestion, and a healthy gut lining. Bone stock is also rich in vital amino acids—like glycine, which is beneficial for gut health

At just 10 calories a stalk, crispy celery has long been considered a low-calorie “diet food.” But its health benefits may surprise you! 

Celery is high in fiber, water, and pectin. In fact, the pectin-based polysaccharides in celery may help prevent stomach ulcers, improve the lining of the stomach, and modulate the secretion of stomach acids.  In addition, celery contains over 2 dozen antioxidant and anti-inflammatory compounds that repair radical damage and reduce inflammation all over the body.

Curry powder is a blend of turmeric, coriander, and chili pepper – spices known for boosting circulation, easing inflammation, and improving blood vessel function.  Research shows people who consumed curry-powder-based dishes a few times a week had lower triglycerides, blood pressure and cholesterol.

Split peas are an excellent source of plant-based protein, making them a great option for vegetarians and vegans. They’re bursting with fiber, improving digestive health, and easing constipation. What’s more, their high fiber content helps reduce LDL (bad) cholesterol and helps slow the absorption of sugars in the bloodstream, which can help prevent spikes in blood sugar.

Pro tips for easy prep

This recipe makes a chunky veggie-filled soup. If you like a smooth soup, use an immersion blender to puree the vegetables before putting in the heavy cream. Or place the sauteed vegetables through a food mill or blend until smooth in a food processor, then add to the soup.   

If you want to save a little time, you can use pre-made tomato and split pea soup mixes.  If you do this, omit the split green peas and the tomato puree. But making everything from scratch is so much better!

As far as seasoning goes, start with one teaspoon of curry but feel free to add more if you’re a curry fan. More is better! And yes…this soup freezes very well. So double up the recipe if you want to enjoy it again on another cold winter night down the road.

OK—let’s do this!

Chippewa Soup

• 2 quarts low-sodium beef or chicken bone stock
• 1-1/2 cups split green peas
• ½ medium onion, diced
• 2 celery stalks, sliced into half moons
• 2 medium-sized carrots, diced
• 1-1/2 cups tomato puree [one 14 oz can]
• ½ cup butter
• 1 TBSP olive oil
• 1 tsp curry powder [add more to taste]
• 2 bay leaves
• 1 cup half-and-half
• Smoked ham hock or ham bone
• Salt and pepper to taste

1. Put stock, tomato puree, split peas, bay leaves and in a large pot over medium heat.
   
   
2. While the liquid ingredients start to heat up, melt butter and olive oil in a large skillet. Add carrots, celery and onion to the butter/oil mixture and season with salt and pepper. Sauté the vegetables until they are softened but not brown.
   
   
3. Add the curry powder and sauté another 2 minutes, then place the curried vegetables into the soup pot. Stir thoroughly, bring the pot to a boil, and then simmer the soup on low for about 1-1/2 to 2 hours until the peas are soft.
   
   
4. Remove bay leaves and ham hock/bone. [If you prefer a smooth soup, strain the soup through a colander and return to the stove]. If the soup seems too thick, add more stock a little at a time until it’s the consistency you want.
   
   
5. Add the heavy cream and stir until it’s blended into the soup. Taste and season with more salt and pepper if needed.
   
   
6. Garnish with fresh parsley, chives, croutons, and a dollop of sour cream.  Enjoy!   

https://chestertownspy.org/2019/02/12/soup-for-you-by-jamie-kirkpatrick/

https://coco724.wordpress.com/2008/12/21/chippewa-soup/

https://www.newspapers.com/article/pittsburgh-post-gazette-chippewa-soup-re/21126193/?locale=en-US