Tag Archives: soup

Split Pea Soup

I enjoy soup no matter what the current season happens to be; however, there’s something extra special about a hearty bowl of hot soup on a cold winter’s day!  Even though I have a pressure canner, I typically freeze my soups and stews since they tend to be recipes I’ve created and are not suitable for canning.  With my freezers still full from last year’s homegrown organic vegetables, I’ve decided it’s time I began canning soup and reserving my precious freezer space for other goodies!

Last December, I began flipping through the pages of my canning books deciding on what soups I would put up.  The first one I am going to share with you is split pea.  The original recipe called for ham, which I immediately omitted; it also listed allspice, which complements the flavor of ham.  I omitted that one too.

Dried herbs are considered a “freebie” when canning; they are interchangeable and you can add as much or as little as you would like.  Remember that this rule only applies to dried herbs and spices.  Some recipes can be safely doubled without challenging the integrity of the finished product, this is one of them.

Split Pea Soup

2 lbs dried split peas, yellow or green (2 cups dried split peas weighs 1 lb, so I used 4 cups for this recipe)

4 quarts of water

2 cups chopped onion

3 cups sliced carrots

2 bay leaves

1 tbsp granulated garlic

2 tsp celery seed

2 tbsp salt

2 tbsp pepper

Combine (rinsed) dried peas and water; bring to a boil in a heavy-bottomed sauce pot.  Skim off any foam that develops.  Reduce heat; simmer covered for about one hour or until peas are soft.  If a smooth soup is desired, press mixture through a food mill.  I skipped the food mill since processing will generally result in a semi-smooth consistency.  Return mixture to the sauce pot.  Add remaining ingredients and simmer gently, about 30 minutes.   If mixture is too thick add boiling water.

Ladle hot soup into hot, sterilized jars, leaving 1-inch headspace.  Wipe rims and adjust two-piece lids to fingertip-tight.  Process in a weighted gauge steam-pressure canner: pints for 75 minutes and quarts for 90 minutes, at 10 pounds of pressure.  For a dial gauge steam-pressure canner: process pints for 60 minutes and quarts for 75 minutes, at 11 pounds of pressure at sea level.  If you have a mixture of jar sizes, process at quart time.  Turn off the heat.  Once the pressure has dropped to zero, open the lid, remove the jars and allow to cool, undisturbed, on a wire rack for 12-24 hours.

Because I doubled the recipe it yielded 4 quarts (or 10 pints).  Should you want to make a single batch (just half all the listed ingredients), it will result in 5 pints or 2 quarts.

This recipe can be frozen; however, to ensure shelf-stability it  MUST be processed in a steam-pressure canner.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe adapted from Ball Blue Book Guide to Home Canning, Freezing & Dehydration.

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Garlic, Kale and Chickpea Soup

My overwintered kale is growing like crazy and that makes me a very happy girl!  Here is another tasty way to use that vitamin-packed leafy green!

Garlic, Kale and Chickpea Soup adapted from Eco Chic

2 tablespoons olive oil

5 garlic cloves, chopped

1 large onion, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

5 cups vegetable stock

5 red potatoes, peeled and diced

2 cups chickpeas, rehydrated

1 tablespoon cornstarch

1/2 cup half & half

1/4 cup milk

2 tablespoons tahini

kale, shredded

cayenne pepper

salt and pepper, to taste

Directions:

In a large soup pot heat olive oil over medium heat, saute onion for 3-4 minutes, add garlic and cook an additional 2 minutes.  Add cumin and coriander, stir to incorporate.  Add stock and potatoes, bring to a boil and simmer for 10 minutes.

Add chickpeas, simmer for 5 minutes, or until potatoes are tender.  Mix cornstarch, tahini, half & half, and milk and add it to the soup along with the kale.  Season with cayenne, salt, and pepper; bring back to a boil and simmer for an additional 2 minutes.  Enjoy!

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Curried Cauliflower Soup

Have you ever noticed that most of my soups have an orange or red glow about them?  That is because I adore curry and put it in just about everything!  My love affair with this generically termed spice blend started around 2005 when one of my close friends asked me to help open and serve at her family’s Thai restaurant.  The food was prepared by a kitchen staff of the most adorable older Asian women.  The head of the kitchen (and family) is Mae-pa (pronounced may bah) which translates to Mother Aunt.  Only when I spoke it, it came out Mother Fish!  Laotian is a tonal language, so the same word can have 4 meanings depending on its pronunciation.  Lets just say that they all loved it when I had something to say!

In addition to my awesome language skill set, I also learned a lot about Asian cuisine and culture.  I can wrap a mean rice roll and make a bowl of phở that would knock your socks off…even though phở is historically a Vietnamese soup.

Curry Cauliflower Soup

1 head of cauliflower, roasted

1 large onion

3 cloves garlic

2 cups rehydrated chick peas

4 cups Vegetable Stock (chicken stock can also be used)

2 cups water

1 Tbsp clarified butter

2 Tbsp olive oil

cilantro

salt and pepper

lime

curry paste, I tend to favor red (panang)

Break cauliflower into florets and toss with a bit of olive oil and a sprinkling of salt. Roast for 25 minutes (uncovered) at 450°F.  While cauliflower is roasting, in a large soup pot saute onion in clarified butter over med heat for 3-4 minutes, add garlic and continue cooking for an additional 1-2 minutes.  Do not allow garlic to burn or it will become bitter.  Add the vegetable stock and water to pot, bring to a boil, then reduce to a simmer.  Once the cauliflower has finished roasting, add it to the soup along with the curry paste; stir to incorporate and simmer for an additional 5 minutes or so.  I don’t measure how much curry I use, I know when its right by the color of the soup, usually it is a very large spoonful.  My advice to you, add a tablespoon at a time, stir, and then taste, repeat until it is hot enough.  Remove soup from heat an allow to cool for about 10 minutes.  Using an immersion blender puree soup until creamy.  Once desired consistency is achieved, add chick peas, a handful of chopped cilantro and the juice from half a lime. Enjoy!

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Roasted Buttercup Squash Soup with Curried Apples

I still have a slew of winter squash, stacked in crates, hanging out in my living room. While thumbing through some old recipes, looking for a bit of cooking inspiration, I found one that sparked my interest. This recipe is loosely based off a roasted sweet potato soup from body + soul.

Ingredients:

3 buttercup squash

1 large onion, chopped

1 red bell pepper, ribs and seeds removed, chopped

1 ancho pepper

3 cloves of garlic, chopped

3/4 cup marsala cooking wine

4 cups veggie broth

1 Tbsp red wine vinegar

1 Tbsp honey

1/2 Tsp curry powder

1 smallish tart apple, peeled, cored and diced.

dried cranberries, chopped

plain yogurt

olive oil

Preheat oven to 400. Wash squash and slice in half, remove seeds and slice halves into wedges. Place squash wedges into baking dishes with a bit of water. Roast for 45 minutes to one hour. When squash has cooled to the touch scoop cooked squash out and place in a bowl. Discard or compost skins.

Heat oil in a large stock pot over medium heat, add onion some salt and pepper and cook until caramelized, approximately 15 minutes. Add bell pepper, hot pepper and garlic; cook for 5 minutes. Add marsala wine, squash and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have melded. Remove from heat and allow soup to cool. Using an immersion blender puree soup to desired consistency. Soup can also be poured into a blender, in small batches, and pureed.

In a small sauce pan, over med heat, bring vinegar, agave and curry powder to a boil. Add apple; stir for about a minute, remove from heat. Ladle soup into bowls, add a dollop of yogurt and sprinkle some apple and cranberry on top.

This soup can easily be converted into a vegan dish by omitting the yogurt.

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Creamy Squash Soup

Yesterday I shared my recipe for pumpkin spice. Today I’m going to tell you exactly what soup you need to add it to. Tomorrow, you are going to want to make this soup. Trust me!
Creamy Squash Soup
modified from body&mind magazine
2 cups veg stock
1 cup onion, chopped (1 med)
1 cup carrots, coined (3 med)
1/2 tsp baking soda
1/2 tsp salt
black pepper (the recipe called for 1/8 tsp. Seriously. Who does that? Just sprinkle some and call it a day!)
1 1/2 tsp pumpkin spice
15 oz can plain pumpkin (I’ve been roasting squash like it’s my job and have on-hand at all times an assortment of winter squash for the choosing. I think I used one buttercup and two sweet dumpling.)
12 oz evaporated skimmed milk or sub half and half

1 Tbsp honey
Plain Low-fat yogurt
dried cranberries, chopped

In a large uncovered pot simmer stock, carrots, onion, baking soda, pepper, salt and pumpkin spice until carrots are soft (approximately 15 minutes). Add squash, milk and honey, mix well and simmer uncovered for an additional 10 minutes. Remove from heat. Once the soup has cooled a bit blend to a creamy consistency with an immersion blender. Top off with a dollop of yogurt and dried cranberries. If I had not eaten ALL of the toasted squash seeds I would have sprinkled a few on top as well.

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Coconut Curry Veggie Soup

Hands down this is one of my favorite soups! I make it slightly different each time depending on what veggies are on hand. And let me tell you not once has it let me down! You can make it on the stove, but I purchase most of my beans and peas dried, so I just toss everything into my crock pot and forget about it!

Coconut Curry Veggie Soup
This recipe makes A LOT! (and it freezes well too)

6 cups water plus 4 bullion cubes or stock of your choice
1 16oz bag dried chick peas
1 large onion chopped
1/2 bag baby carrots, cut into large chunks
4-5 medium potatoes, cubed (I don’t peal mine)
1 bag of corn, probably about 2 cups. I never measure when I bag and freeze corn.
1/2 head cauliflower broken into bite sized florets.
1 large red or green pepper, chopped. I ran out of room in my crock so I omitted it this time.
Lots of (I used red) curry paste…use your own judgment here folks.
1 can of coconut milk
Mombasa Powder ( As I’ve mentioned before I like my food wicked hot. For those of you who do not, the curry paste may be enough for you. If you need an additional kick add cayenne or any other hot pepper powder you have on hand.)

Combine everything except the coconut milk in your crock pot. Cook on high for 5-6 hours or on low for 8-9 hours. If you are home you can stir it up every few hours. The soup is done once the taters are tender. Add the coconut milk, spoon into bowls and enjoy!

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Curry Lentil Stew

It has been forever since I posted a recipe or shared any of my latest cooking adventures, so I thought I should remedy that starting today! Honestly, I have lots of unfinished posts just hanging out in my que waiting to be published, maybe someday I will actually get around to finishing them! Maybe.
A little over two weeks ago I went home for a family get together and ended up getting more than I bargained for. My niece had a cold that quickly spread throughout my brother’s family. Not wanting to exclude her Aunt DD I ended up getting sick as well. My colleagues are always on my case about the fact that for someone who eats very healthy and exercises regularly I am ALWAYS getting sick! Folks, I’ve been this way my entire life. :/
Last Sunday, which was day seven of my 2 week cold, I was not in the mood to cook. I wasn’t in the mood to do much of anything really. So while putzin’ around on Facebook I noticed a friend was making lentil curry soup for lunch. Instantly I knew that was exactly what I needed to get out of the blah mood I was currently drenched in. I attribute that to the spice!
There was no recipe following here, just a lot of tossing together what was on hand and I am happy to report it turned out deeee-lish!
3 medium potatoes, cubed
1/2 bag of baby carrots, coined
2 large jars of my canned tomatoes
4 cloves of garlic, minced
1 bag of dried lentils
4 stalks of celery, chopped
1 large onion, chopped
6 cups water
4 chicken bouillon cubes (make this recipe vegan by subbing veggie stock)
red curry powder
seeds from 5 Thai Dragon Peppers
Olive Oil
Salt & Pepper
Step 1. Chop your veggies
Step 2. In a large soup pot heat oil on med-high heat. Add onion, carrots, potatoes and garlic, saute for about 5 minutes. Add tomatoes, water, chicken cubes, lentils, celery, pepper flakes and curry powder. The amount of curry powder depends on how hot you like your food. I like it HOT so I generously sprinkled enough to cover the top of the soup pot, twice.
 
Reduce heat to med-low, cover and allow to simmer for 45 minutes to an hour.
  
I ended up taking the final picture several days after the soup was cooked, so by then it had evolved into more of a stew consistency!

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