Split Pea Soup

I told my mom that I really wanted to make her split pea soup because it's really low-fat and healthy for you. She responded with "how do you make split pea soup without a hambone"? Of course, I responded easily, you just don't add the hambone :) In all seriousness, I love split pea soup and I have never had it with the hambone. This recipe is adapted from the New Moosewood Cookbook. I liked it because according to this book, this soup is fat-free and that's key for my mom's diet!

Ingredients:

• 3 cups dry split peas
• about 7 cups of water (more, as needed)
• 1 bay leaf
• 1 teaspoon salt (or more to taste)
• 2 cups minced onion
• 4-5 medium cloves garlic, crushed
• 3 stalks celery, minced
• 2 medium carrots, diced
• 1 small sweet potato, diced
• pepper to taste
• 3-4 tablespoons red wine vinegar

Topping (optional):

• fresh, ripe tomato, diced
• freshly minced parsley

Method:

1. Place split peas, water, bay leaf, and salt in a soup pot. Bring to a boil, lower heat as much as possible to simmer, partially covered for about 20 minutes.

2. Add onion, garlic, celery, carrots, and sweet potato. Partially cover, and leave it to simmer for about 40 minutes with occasional stirring. If necessary, add more water.

3. Add black pepper and vinegar, to taste. Serve topped with diced tomato and minced parsley.

Lentil Soup

Whenever I would go to a restaurant and see lentil soup, I would get incredibly excited and always order it. Finally, I decided it was time to make my own lentil soup since I love it so much. I was lucky when I came across this recipe and it was perfect. I have been using this recipe for years now and I don't know where it originated from anymore. The first time that I made it, my husband and I ate the entire pot. We've never even become close to eating the whole pot again! Recently, I made it for my mom and aunt and they both loved it, too. I am posting it on my blog so that my mom can easily locate the recipe to make it for herself!

Ingredients:

• 2 tablespoons olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 14.5 oz can crushed tomatoes
• 2 cups dry lentils 
• 8 cups water
• 1 cup fresh spinach 
• 2 tablespoon vinegar
• salt and pepper to taste

Method:

1.  In a large soup pot, heat oil over medium heat. Add carrots and celery; cook and stir until vegetables are tender. Stir in garlic, bay leaf, oregano, and basil. Cook for 2 minutes.
2. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for 45 minutes - 1 hour or until lentils are soft. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.

Spicy Potato and Carrot Soup

This recipe was a random try out of the Easy Vegetarian Dinners book.  Jon and I were surprisingly pleased with the outcome.  It calls for a spice called "Jamaican Jerk".  We were unable to find this, but found "Caribbean Jerk" instead.  I believe it's the same thing.  While, I can't share this recipe here, I would be happy to send it by email or facebook, if you ask.  It's very simple.  Essentially, you boil up some carrots and potatoes with vegetable broth.  Then, add the jerk seasoning.  After boiling, you puree the carrots and potatoes and add cooked pasta noodles and evaporated milk.

The results are amazing, especially in winter.