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.

Split Pea Soup

This is a super easy soup!  And absolutely delicious!

2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley

Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.

Makes 8 servings.

One batch went so fast because this was SO GOOD!  Next time (later this week), I'm making a double batch so I can freeze some for later.

Bean Soup

This soup is so good!  And it's simple to make.  Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need.  Though, if you're like me, you'll be wanting to make this often!

1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley

Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10

* I added a little extra ham since there wasn't very much meat on the ham hocks. 
** I also made a double batch so I could freeze some for later.  The soup is even better a day or two after you make it because the flavors blend while they sit.

Creamy Vegetable Soup

This is a total revamp of my Cheeseburger turned Cheesy Vegetable Soup, now turned Creamy. lol  I'll be honest, the original tastes the best, but this really tasted good, too and with so much less fat and calories.  Try it out!

Pam
1 cup chopped onion
1/2 cup chopped red bell pepper
 cup sliced celery
3/4 cup sliced carrots
1 T. dried parsley flakes
3 cups low-sodium vegetable broth
4 cups chopped potato (I used red)
1 1/2 cups frozen corn
1 cup milk (1 %)
1 1/2 cups grated colby jack cheese
1/4 cups greek yogurt, plain (replaces sour cream in original recipe)

Spray Pam in the bottom of a large pot, cook onions, bell pepper, celery, carrots, and parsley.  When vegetables are soft, add broth, potatos, and most of the corn.  When potatoes are done, use an immersion blender to blend most of the soup - to desired consistency.  Add remaining corn (I like having some of the kernels whole, you could just add it all before using the blender.), milk, and cheese.  Season to taste (I used black pepper, garlic salt, and some cayenne pepper.).  Add greek yogurt and stir until blended.  Serve with saltine crackers, if desired.

Makes about 8 cups (about 4 adult servings)

Nutritional info per 1 cup: 165.2 calories, 2.2g total fat, 27.7g carbs, and 9.9g protien.

Quick Chicken Noodle Soup

I don't remember where I got this recipe but we tried it last night and it was quick, easy, and delicious! 

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
8 cups chicken broth/stock
4 chicken breast, cooked and cubed

1 (10 3/4-oz) can cream of chicken soup
1 tsp basil
pepper to taste
1 cup frozen peas (optional)
5-6 oz of pasta

Boil veggies in broth for 15-20 minutes. Add cut up chicken. Add cream of chicken soup, basil, pepper and bring to a boil again before adding pasta and peas. Cook for an additional 5 minutes.

Black Bean Soup

I made this the other night and we loved it! But I have to warn you, it doesn't LOOK very good. Looks can be deceiving though, VERY deceiving. ;)

2 cans black beans, drained and rinsed
2 cups vegetable broth
1/2 cup salsa
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper to taste

Blend beans, broth, and salsa until smooth. Add to sauce pan, add spices, bring to boil.

**I added some shredded cheese while it was boiling and served it with tortilla chips, sour cream, and green onions.

Souped up Noodle Soup

Nothing beats a nice hot bowl of soup when you're not feeling well. But when you're sick, who wants to spend all that time in the kitchen making said soup? It's always good to have some dry soup mix on hand and here's an easy way to "soup" it up a little to make a comforting bowl of soup without much effort.


1 carrot, chopped
1 stalk celery, chopped
1/2 onion, chopped
1-2 Tbsp olive oil
Freshly ground black pepper to taste
8 cups water
2 pkgs dried noodle soup mix or dried chicken noodle soup mix
1 cup elbow noodles, uncooked

Saute vegetables in olive oil until tender. Season with black pepper. Add water and bring to boil. Add soup mix and elbow noodles, cook until noodles are tender.

You could also add cooked chicken to the soup.

Creamy Wild Rice Soup

Acadia had a friend over tonight and they both had seconds of this. The friend says I NEED to give her mom this recipe! lol

1 box wild rice mix, prepared
1/3 cup butter
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup flour
1/2 to 1 tsp salt
4 cups water
1 can (14 oz) vegetable broth
1 can (12 oz) evaporated milk
2 cups (8 oz) cubed process American cheese (Velveeta)
12 oz bag frozen broccoli and cauliflower, steamed

In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Stir in wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, and broccoli and cauliflower; cook and stir until heated through and cheese is melted.

Black Bean and Corn Soup

2 Tbsp olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, grated
4-5 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 (14.5 ounce) can diced tomatoes, drained
4 ½ cups (4 cans) black beans, rinsed and drained
6 cups vegetable broth
3 cups frozen corn
1 tsp lemon juice
salt and pepper to taste
Tabasco sauce, to serve

In a large soup pot, heat the oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Cook until soft. Stir in cumin and oregano, tomatoes, beans, and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot. Add the corn, and simmer uncovered, for 10 minutes to heat through and blend flavors.

Just before serving, stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and serve with hot sauce on the side.

***I didn’t have Tabasco sauce on hand *gasp*, so I just added some cayenne pepper to the soup before serving. We also feel that you MUST serve this soup with saltine crackers. It was delicious!!! And I loved it even more as leftovers the next day – YUM!

Mexican Rice Soup

2 cans cream of chicken soup
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice

Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.

***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.

Black Bean Soup

I made this for dinner tonight and we really liked it when served with tortilla chips. We kind of ate it like a dip. I think I'd also consider serving it topped with shredded lettuce, shredded cheese, and sour cream.

Black Bean Soup

1 Tbsp olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 medium carrots, finely chopped
1 small green pepper, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
4 1/2 cups cooked black beans (or 3 cans, drained and rinsed)
1 tsp dried thyme
1 tsp salt
1/4 tsp groud cayenne
2 Tbsp minced fresh parsley, for garnish

Directions:

In a large soup pot, heat the oil over medium heat. Cook onion, celery, carrots, bell pepper, and garlic until tender. Add broth, beans, thyme, salt, and cayenne. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes.

Puree soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Reheat if necessary.

Ladle soup in bowls and garnish with parsley.

The original recipe says to serve 1/3 cup dry sherry on the side and add a splash to each bowl, if desired. Needless to say, we didn't do that. lol

Mexican Fideo Soup with Pinto Beans

3 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
1 (14.5 oz) can crushed tomatoes
1 1/2 cups cooked or 1 (15.5 oz) can pinto beans, rinsed and drained
1 (4 oz) can chopped hot or mild green chiles
1 tsp ground cummin
1/2 tsp dried oregano
6 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro, for garnish (optional)

In a large soup pot, heat 1 Tbsp. of the oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the garlic and cook 1 minute longer. Remove the onion mixture with a slotted spoon and set aside.

In the same pot, heat the remaining 2 Tbsp. of oil over medium heat, add the noodles, and cook until golden, stirring frequently, 5 to 7 minutes. Be careful not to burn the noodles.

Stir in the tomatoes, beans, chiles, cumin, oregano, broth, and salt and pepper to taste. Stir in the onion mixture ad simmer until the noodles are tender, 10 to 15 minutes. Ladle into soup bowls, garnish with cilantro if desired, and serve.

**I used thin spaghetti for the pasta and found that 8 ounces was too much. As the soup sat, it soaked up all of the liquid. It still tasted great, but was more of a pasta dish than a soup. I think next time I'll use about half. (I used thin spaghetti because I could get it in whole wheat.)

***I didn't have canned chiles so I just put in a couple tablespoons of canned jalepenos instead. I think when it comes to the chiles, you can add whatever you like to get the heat you want.

Potato and Kale Soup

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
6 cups vegetable broth
2 large russet potatoes, peeled and cut into 1/2 inch pieces
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1 bay leaf
salt
4 cups chopped stemmed kale
1 1/2 cups cooked or 1 can great northern beans, drained and rinsed

In a large pot, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the broth, potatoes, oregano, crushed red pepper, bay leaf, and salt to taste, and bring to a boil. Reduce heat to low and simmer, uncovered for 30 minutes.

Stire in the kale and the beans and cook until the vegetables are tender, 15-20 minutes longer. Remove, discard the bay leaf, and serve.

4 servings

Creamy Vegetable Soup

My friend JaNee' gave me this recipe... easy to make, and so good on cold days.

1/2 cube margarine
3 cups water
1 tsp salt
2 cups chicken broth
4-5 potatoes, peeled and chopped
1 onion, chopped (I use dried onion)
1 bag frozen broccoli, carrots and cauliflower
1 can cream of celery soup
1 small container half & half (I use milk)
1 cup shredded Monterrey Jack cheese
Pepper

In a large pot, melt margarine. Add water, salt and chicken broth. Add vegetables and simmer over medium-low heat. When vegetables are cooked to your liking, add soup, half & half and cheese. Add pepper to taste.

Hearty Six-Hour Stew

I made this yesterday and my family really liked it! It was simple and easy to throw together and it's also an easy recipe to adjust to fit your family's tastes and preferences. I used corn instead of peas this time, and I cooked it all on low in my crockpot for about 8 hours.

1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas

Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.

Serves 4 to 6

Game Day Chili

I tried this new recipe out on my husband and his friends when he was having a "guys night" at our house. They all loved it! The girls and I really enjoyed it, too. This will be a keeper! :)

1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.

In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.

About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.

Top individual servings with sour cream, cheese, green onions, and corn ships.

Pasta Fagioli

(A hearty Italian soup)

1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro

In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.

Vegetarian Variation: Substitute vegetable broth for chicken broth.

"John's" Butternut Squash Soup

Submitted by Hanna Davis, the recipe comes from her brother-in-law.

INGREDIENTS

* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot or about 6 of the baby cut carrots, chopped
* 2 medium red potatoes, cubed
* 1 medium or 2 small butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* 2 level tsp of minced garlic
* 2 level tsp of garlic salt
* 1/2 level tsp of black pepper
* 1 level tsp of Italian seasoning
* 2 level Tbs of grated parmesan cheese

DIRECTIONS

1. Put squash, potatoes, onion, celery and carrots in a 2 quart container. The ingredients should fill the entire container to the top or above.

2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 to 10 minutes or until it starts to settle in the pan.

3. Pour in the 32 ounces of chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes. Add the minced garlic, garlic salt, black pepper and Italian seasoning during the simmering process and stir occasionally.

4. Transfer the softly cooked ingredients into a blender with a little bit of the soup stock. Either pulsate a few times to create a thicker soup or blend on high for awhile to create a creamier soup.

5. Pour the blended ingredients back into the pan with the soup stock, then add the grated parmesan cheese and bring the soup back to a boil. It is now ready to serve.

Lentil Soup

This soup is DELICIOUS! My husband's mom always makes Lentil Soup for New Year's; it's a tradition and it's supposed to bring you good financial success during the new year. Whether you believe stuff like that or not, this is a great soup to eat, so why not try it next New Year? I also like to make it around Easter.

10 cups water
1 lb lentils
8 bacon slices
2 cups chopped leek
1 cup chopped onion
½ cup chopped carrot
½ cup chopped red pepper
1 can v8 vegetable juice *or 16 oz tomato juice
2 cups chopped ham
4T oil
4 T flour
1 ½ can condensed chicken broth
2 t salt
4 T vinegar
2 bay leaves
1 t pepper
pinch of thyme

Put water and lentils in crockpot. Simmer for 3-4 hours.

Cut bacon into small pieces; sauté in large skillet until crisp. Add to bacon in skillet: leek, onion, carrot, pepper, and ham. Saute over low heat 5 minutes. Combine with lentils in crock pot. Add vegetable juice to crock pot.

Put oil in skillet, stir in flour until smooth, then gradually stir in broth. Add salt, vinegar, pepper, bay leaves, and thyme and bring to boiling point, stirring. Pour into lentils; simmer for 30 minutes.

*** You can make this on the stove, I just usually make it in the crock pot.

**** Also, this freezes well. Just defrost and heat on the stove or in a crock pot.