One of my favorite meals in the winter or anytime really is soup! So, this time I thought I would share a Split Pea Soup recipe. I hope you enjoy it!
- 1 tbsp Olive Oil
- 1 chopped medium onion
- 4 thinly sliced carrots
- 3 thinly sliced celery stalks (sometimes I skip this ingredient)
- 1 tbsp dried thyme
- Salt and pepper to taste
- Low sodium chicken broth (about 14 oz)
- 16 oz bag of green split peas
- 1 Ham bone plus 2 cups ham cut into cubes
- 2 tbsp “I Can’t Believe It’s Not” Butter
Using a 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, and pepper to taste.
Serve warm with a hearty bread or crackers and a blend of primarily Chardonnay and Sauvignon Blanc. ENJOY!
In thinking about Halloween and carving pumpkins, thought I would share my favorite pumpkin soup recipe. Hope you enjoy it.
– 1 small onion finely chopped
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and diced
– 1 tsp crushed garlic
– 4 cups chicken broth/stock
– 2 chicken bouillon cubes crumbled
– Salt and pepper to taste
– 1/2 cup half & half
– 1/2 cup cooked, chopped bacon
Place all ingredients, except cream, in a large saucepan. Bring to a simmer over medium heat until vegetables are tender.
Remove from heat, use a stick blender and blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon sprinkled on top (can put parsley or roasted pumpkin seeds on top if desired).
I recently attended a frozen meal workshop which I loved. Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it. I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.
One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.
1½ pounds beef stew meat
1 yellow onion, diced
3 stalks celery, diced
2 cups frozen cubed butternut squash,
1 (29 ounce) can tomato sauce, no salt added
1 (15 ounce) can diced tomatoes, no salt added
½ teaspoon black pepper
1 cup Enchilada sauce
1 1/2 tbsp Spicy Carne Asada Seasoning
Shredded cheddar cheese (for topping) – optional
Sour cream (for topping) – optional
Garnish with Cilantro and avocado slices – optional
Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft. Serve warm with toppings and crackers if desired.
You can also add a bag of frozen corn or black beans
Tortilla chips and japalenos for a garnish
Or you can substitute shredded chicken for the beef