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Classic Green Split Pea Soup

So here is my first recipe for 2012!   I am hoping to get more recipes posted this year maybe one per month!  Here is a classic recipe for green split pea soup!  I love it however I know some who just can’t get past the green color.  Definitely a great way to warm you up after a nice hike or some outdoor activity!  So grateful it is 2012 and the weather has been exceptionally mild!  A balmy 45 today!!!  So I dedicate this first recipe to my Mom!  After serving a wonderful spiral ham for Christmas my Mom called telling me she saved the ham bone for me if I wanted to make pea soup…lol  My Mom doesn’t even like pea soup but my Dad does so I made a batch and brought it over to him.  Of course I kept some for myself to have!  A great easy meal to eat for the nights I just don’t want to cook!Green Split Pea Soup

Ingredients:

•    2 cups split green peas
•    1 small onion, finely chopped
•    1 ham bone
•    2 quarts water
•    2 cloves garlic, minced
•    1/3 tsp thyme
•    Black pepper to taste

Instructions:

Rinse and sort peas.  Add peas and water to stockpot and bring to a boil.  Simmer 2 minutes.  Remove from heat, cover and let stand 1 hour.  Add ham bone, onion, garlic and thyme to stockpot and return to a boil.  Reduce heat and simmer 2 1/2 hours covered (or until peas are soft).  Remove ham bone and slice off meat and add back to soup (if desired).  Season to taste with black pepper.

Enjoy!

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Chicken and Vegetable Stew

Ingredients:Chicken Vegetable Stew

•    1 lb boneless, skinless chicken breast, cubed
•    2 tbsp spelt flour
•    1 tsp ground black pepper
•    1/2 tsp dried parsley
•    1/4 tsp thyme
•    1 tbsp extra-virgin olive oil
•    3 cloves garlic, minced
•    1 medium onion, chopped
•    2 stalks celery, diced
•    1 cup low-sodium vegetable or chicken broth
•    1/2 cup pineapple juice
•    1 cup carrots, chopped
•    1 12 oz can Great Northern beans (or any white beans), drained and rinsed
•    2 cups baby spinach, chopped
•    1 parsnip, cubed
•    2 bay leaves

Instructions:

In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.

Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5  minutes or until cooked through.  Lower heat to medium and pour in broth and pineapple juice.  Toss in carrots, beans, parsnip and bay leaves and stir to combine.  Cover and simmer on medium until carrots and parsnips are soft about 20 minutes.  Uncover and add spinach and cook for another 5 minutes.  Remove bay leaves and serve.

Enjoy!

Red Lentil Soup

I used to have a similar recipe but could not find it and I had already rinsed the lentils to make soup so I went partially on memory and a bit of improvisation using fresh swiss chard from the garden.  I believe the recipe I was trying to remember called for spinach but there was a bounty of swiss chard just waiting to be used.  So here is my creation of red lentil soup with curry!Red Lentil Soup

Ingredients:

•    1 tbsp olive oil
•    1 large onion, finely chopped
•    1 1/2 cups red lentils, rinsed
•    2 -3 tsp curry powder
•    1 tsp turmeric
•    6 cups water
•    2 1/2 cups  swiss chard
•    Sea salt and ground black pepper to taste

Instructions:

Heat olive oil in soup pot and saute onion until golden brown.  Add lentils and water; bring to a boil.  Turn heat down to simmer, stir in curry and turmeric and cover.  Gently simmer for 35 minutes.  When lentils become mushy stir in swiss chard.  Allow swiss chard to wilt, season with additional curry if desired, sea salt and black pepper to taste.  Simmer for an additional 5 minutes.

Enjoy!

Broccoli Soup

Broccoli SoupIngredients:

•    2 large stalks of celery, sliced
•    2 bunches of broccoli florets coarsely chopped
•    2 medium onions
•    5 small carrots, scrubbed and sliced
•    2 cloves garlic, minced
•    8 cups vegetable stock
•    2 cups baby spinach
•    Sea salt and ground black pepper to taste

Instructions:

Add celery, broccoli, onion, carrots, garlic and vegetable to a large saucepan stock to a large saucepan and cover.  Bring to a boil over medium-high heat.  Reduce heat and simmer until vegetables are tender about 20 minutes.  Add spinach when vegetables are done; remove from heat and let sit for 5 minutes.  Let soup cool another five minutes and then blend using hand blender right in saucepan until smooth.

Enjoy!

Black Bean Pumpkin Soup

Black Bean Pumpkin SoupIngredients:

•    1 ½ cups diced tomatoes
•    30 oz. black beans rinsed and drained
•    1 tsp olive oil
•    1 ½ cups finely chopped onion
•    1 tsp ground cumin
•    3 cloves garlic, minced
•    3 cups vegetable stock
•    2 cups cooked pumpkin
•    4 green onions thinly sliced
•    Sea salt and ground black pepper to taste

Instructions:

Place tomatoes and beans in a food processor; blend until about half the beans are smooth.  Set aside.

Heat oil in a large saucepan over medium-high heat.  Add onion and sauté for 5 minutes or until lightly browned.  Add garlic and cumin; sauté for 1 minute.  Add tomato and bean mixture, stock, pumpkin, salt and pepper; bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally.

Serve topped with green onion.

Enjoy!

I have to give credit and thanks to my daughter for this great picture of the black bean pumpkin soup.  She decided to add her own touch by adding the rose petal from her birthday roses!  She is a budding creative artist and exploring her many untapped talents.  Thanks and much love Taylor!

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