As you can see from previous articles, I’m constantly looking for new ideas to ring the changes. Nothing exotic, just good functional ideas. Particularly when it comes to using up broth, things like Sloppy Joes and amaranth bases. Not only to avoid waste but to give my dogs a healthy and functional addition to their meals. No two broths are the same, but they will always be hydrating and always add some nutrients and minerals. Glorious broth!

This time, I’d been poaching chicken legs and bones, and then used the resulting liquid to slow cook vegetables for a sweet potato, courgette and broccoli purée. This left an aromatic broth, with visible fat and even some fragments of chicken and the vegetables which I deliberately left in for ‘interest’. Today, it was the turn of the canine split pea soup, which resulted in something between a velouté and a purée. That makes it versatile and very usable because it can stretch proteins, coat grains, enrich dry meals or be used as a freezer “portion block”.

And it’s also worth noting that the pea starch has emulsified the fat in the broth, creating a very stable matrix. Split peas are rich in starch and soluble fibre. Slow cooking allows gradual hydration and breakdown during which the starch granules swell, thickening and stabilising the liquid. They also release amylose and amylopectin, starch components that contribute to the soup’s thick, stable texture and provide a source of slow-release energy.

This mixture isn’t just a very low-cost functional base to enrich a dry meal or use as a topper; it’s doing something structural as well:

multi-use broth provides concentrated flavour compounds plus collagen residue and a selection of dissolved solids
split peas provide fibre and viscosity and a source of slow-release energy
courgette/broccoli/sweet potato residue provides a small amount of additional fibre and micronutrients
residual chicken fibres give the whole thing a palatability boost.

Ingredients:

Approx 2 litres of multi-use broth
800g split peas

Method:

Soak split peas for around three hours.

No need to be stringent about removing previous ingredients from the broth. You can see here residue of sweet potatoes and courgette.

Drain soaked peas and add to the broth. Cook in the slow cooker for at least four hours.

This made around 2.5 litres, which I have decanted into containers, labelled and frozen.

And just out of interest, I looked at what commercial toppings are selling for at the moment. Wet pouches ranging from 85g to 150g start at around €1.50. The price of 500g of organic split peas is currently €1.99 …

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!