Category Archives: 03. Soup

Split Pea Soup

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It took me 46 years to try Split Pea Soup. Why did I wait so long!

 

Split Pea Soup

1 ham bone

1 (16 ounce) package of dried split peas

2 quarts water

1 1/2 cups sliced carrots

1 cup chopped onion

1 cup diced, cooked ham

1/4 teaspoon allspice

Salt and pepper to taste

Place ham bone in a large stock pot

Add 2 quarts of water and simmer for 1 hour

Strain stock and add water to bring it back to 2 quarts

Add peas and simmer 1 hour

Add chopped carrots and onions

Bring to a boil, and then simmer 30 minutes

If a smooth soup is desired, pour into a food processor or use a hand blender and blend until you get the thickness you desire

Add ham, simmer 30 minutes

If mixture is too thick, add boiling water

Ladle into soup bowls and enjoy or follow next steps to preserve into jars.

Ladle soup into jars to a 1 inch headspace

Remove air bubbles, add more soup if needed to bring it back to 1 inch

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes, quarts for 90 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

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Cream of Chicken Soup

Makes 2 servings or equal to about 1 can of soup

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3/4 cup chicken stock, divided

1/2 teaspoon onion, finely chopped

1/2 clove garlic, finely chopped

1/4 cup milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon parsley

1/8 teaspoon lemon pepper seasoning

Shake of allspice

Shake of paprika

 

1/2 cup milk

1/4 cup and 2 tablespoons flour

 

Add 1 tablespoon of chicken stock in a saucepan over medium-low heat

Cook onion and garlic in broth until they are soft, about 3-5 minutes

Add the rest of the broth and 1/4 cup of milk

Stir in salt, pepper, parsley, lemon pepper seasoning, all spice and paprika

Bring to a boil

Reduce heat and simmer a few minutes

 

In a separate bowl, whisk together the remaining 1/2 cup milk and flour until smooth

Add the mixture to the hot stock whisking continuously to avoid lumps

Keep stirring until the soup comes to a boil and thickens

 

This soup is thick, similar to a can of condensed soup.  Thin it out or use it as-is in your favorite recipe in place of opening a can.

Carrot Soup

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This is another soup that tastes great with a grilled cheese sandwich!

 

Makes about 4 servings

1 tablespoon butter

1 tablespoon flour

1 cup half and half

1 1/2 vegetable broth

2 1/2 cups sliced carrots

1/4 teaspoon celery salt

1/2 teaspoon nutmeg

1/2 teaspoon 5 spice seasoning

1 tablespoon brown sugar

Shake of Parsley, Basil, Cayenne Pepper

Salt and Pepper to taste

 

Steam carrots until tender

In a stock pot, melt butter over medium heat

Stir in flour

Add half and half all at once and mix well

Stir in broth and carrots

I use my hand blender to blend into a creamy soup

Season with celery salt, nutmeg, 5 spice, brown sugar, parsley, basil, cayenne pepper, salt and pepper

Simmer 20-25 minutes

Enjoy!

Broccoli Soup

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This will make about 6 servings

1 cup chopped onions

6 tablespoons margarine

6 tablespoons flour

1 cup water

1 1/2 cup veggie broth

1 1/2 cup milk

4 cups cooked broccoli

1 teaspoon onion salt

1 teaspoon garlic powder

1 teaspoon adobo

You can add any other veggies you like. This is what I had at the time of making this soup.

Sautee chopped onions in butter

Stir in flour to form a thick paste

Slowly add the water, broth and milk stirring constantly

Bring to a boil for 1 minute

Add the veggies and seasoning

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Reduce heat and simmer for 15 minutes

I used my immersion blender to chop up the broccoli

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Simmer for 10 more minutes

Garnish with shredded cheese and enjoy!

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Creamy Onion Soup

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I picked up some onions at the Farmers Market yesterday and thought today would be a great day to make this soup.  I made extra and froze it in serving size containers for later.

 

This will make about 4 servings

2 cups chopped onions

1/4 cup margarine

1/4 cup flour

Salt and pepper to taste

3 cups milk

Shredded cheese and Bacon bits for garnish

Sauté onion in margarine until tender

Blend in flour, salt and pepper

Slowly add milk, stirring constantly to make it creamy

Bring to a boil as you keep stirring. It may want to stick to the bottom of the pot. I use a flat wooden spoon when stirring to try and keep it from sticking.

Garnish with cheese and bacon bits.

I have been making this soup, with the same recipe, for over 25 years.   So easy and so good!

Sweet Potato Chowder

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Sweet Potato Chowder

Makes about 12 cups
1 tablespoon oil

1 1/2 cup chopped celery

1 1/2 cup chopped onion

2 cloves garlic minced

6 cups chopped sweet potatoes

4 cups chopped tomatoes

4 cups veggie broth

2 teaspoons adobo

Pepper to taste

1 cup milk
Heat oil in a large stock pot over medium high heat

Add onion, celery, garlic and cook for 5 minutes or until soft

Stir in tomatoes, sweet potatoes and broth. Bring to a boil

Reduce heat and simmer 25 minutes

Stir in milk, pepper and Adobo

Simmer 10 minutes or until heated through and sweet potatoes are tender. Do not boil!
Enjoy!

Slow Cooker Corn Chowder

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Here is what I made today with leftover Corn on the Cob! It smelled so good cooking!

 

Slow Cooker Corn Chowder

 

2 medium size potatoes diced

1/2 cup onion diced

4 cups corn

1 clove garlic minced

2 teaspoons Adobo

2 cups water

2 cups half and half

Salt and pepper to taste

Bacon bits and cheese for garnish

 

Add Potatoes, onion, corn, garlic, adobo and water to a slow cooker.

Cook on high for 3.5 hours or until potatoes are done

Add hot half and half to slow cooker and cook another 30 minutes

Garnish with bacon bits and cheese

Enjoy!