Vegetarian Split Pea Soup

I really like the recipe I have for Split Pea Soup, but I am not as much of a fan when I leave out the ham.  Since I limit how much meat I eat, I'm always looking for options that are meatless.  I saw this recipe and decided to try it, and I loved it! 

Vegetarian Split Pea Soup

Original Recipe Yield 6 servings

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, minced

1 1/2 cups chopped carrots

1 tablespoon olive oil

6 cups vegetable broth

1 cup dried split peas

1 teaspoon dried thyme

1/2 teaspoon dried chipotle chile pepper

salt and pepper to taste

Directions

1. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.

2. Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a large pot.  Bring to a boil, cover, reduce heat, simmer for a couple of hours or until peas are soft.

3. I used an immersion blender to purree most of it, you could use a blender or you could choose to leave it chunky.

Chicken 'N Dumpling Soup

12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.

2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.)
 
Makes 4 servings.  (Small servings.  I double for my family.  Sometimes triple.)
 
Tip:  If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup.  They'll get done about the same time and will be a nice extra.