Split Pea Soup Recipe With Ham

Split Pea Soup Recipe With Ham

Yields 4 servings

1 pound dried split peas, rinsed
1 medium yellow onion, diced
2 smoked ham hocks or 1 petite ham, diced
4 carrots, diced
1 tablespoon whole black peppercorns
Salt and black pepper, to taste
7 cups water

About 3 to 4 hours before you plan to eat, combine all ingredients in 4- to 6-quart cast-iron Dutch oven. Bring to boil, then reduce heat to low. Cover and allow to cook slowly until dinner time, stirring occasionally and adding water to thin, as necessary.

Serve with homemade applesauce and fresh baked bread.

Bean, Ham & Bacon Soup

Ingredients

4 can(s)	great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lb	bacon, fried crispy and crumbled
1/2 lb	ham, diced & fried golden brown
3 md	carrots, diced
3	celery stalks, diced
1 md	onion, minced
1/2 tsp	thyme, dried
1 tsp	garlic powder
1 can(s)	tomato paste (6 oz)
6 c	vegetable stock
1 Tbsp	red wine vinegar
	salt & pepper, to taste

Directions

1

 Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed.

2

 Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.

3

 You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.

PAUL BERTOLLI'S CAULIFLOWER SOUP

Serves 8

3 tablespoons olive oil

1 medium onion (6 ounces), sliced thin

1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets

Salt, to taste

5 1/2 cups water, divided

Extra virgin olive oil, to taste

Freshly ground black pepper, to taste

1. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
   ASK THE HOTLINE ABOUT THIS STEP!
2. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
3. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

White Chili

White Chili

1# of chicken shredded or diced
2 Tbsp. EVOO
Half an onion, chopped
2 cloves garlic, minced
1 small can of diced green chilies
2 cans great northern beans
1 box low sodium chicken stock
Salt & Pepper
1 cup milk
2 heaping Tbsp. Mesa flour

in a 5 qt stock pot, warm the oil and soften the onion, garlic, green chilies.  Add S & P.
Add both cans of beans, chicken stock and chicken.  Head thoroughly.
Whisk the Masa into the milk and add to the soup.  Turn up the heat to boiling and stir to thicken stock.  Add more S&P to taste.

Serve.  Top with Mo Jack cheese if desired.

This is a great way to use left over chicken!

Chicken 'Won Ton' Soup - Recipes - ReadySetEat

Chicken 'Won Ton' Soup - Recipes - ReadySetEat

Campbell's Kitchen: Southwest White Chicken Chili

Campbell's Kitchen: Southwest White Chicken Chili

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

2 tablespoons shredded Cheddar cheese

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Skeleton Soup

Barney’s Skeleton Soup

“Take one turkey skeleton, and I mean all, from neckbone to the ankle bone. (Does a turkey have an ankle bone?) Anyhow, all dem bones. Cook under pressure in a quart of water or so for 17 minutes — 10 for sure and the seven is for luck.

“Cook down a bit and then fish out the carcass and pick the meat off. This may seem a bit tedious but there is a reward: when no one is looking, gnaw off the gristle from those joints. It’s good, and it gives you the stamina to continue!

“Add 2 cups defatted broth from the original drippings of roasted turkey — defatted. … Add a small can of tomatoes, diced onion, one half of a medium-sized rutabaga and three to five carrots. Oh, before doing this, bring broth to a boil and add 3 ounces barley, let cook for 20 minutes, then add the vegetables. Keep at low boil for one hour, total time.

“Also put in one bay leaf at the start. Add four pieces of chopped celery the last 20 minutes of cooking, and also a smidgen of celery salt, mustard, poultry seasoning, a bit of oregano, etc. (Believe me, it’s the et cetera that’s important.)

“You’d better add another eight to 10 ounces of turkey meat. This should serve four people.”

Barney concludes: “Skeleton soup is devilish to make; it takes some kind of turkey to do it; most will say it’s for the birds, but who wants to pick a bone with a Scotchman?”

Orgasmic bacon potato chowder

*Orgasmic bacon potato chowder
Ingredients

1 lb bacon, cut into 1/2 inch pieces
1 cup chopped potatoes
1 tsp. salt
1 can cream of chicken soup
1 1/4 cup milk
1 cup onion, chopped
1 cup water
1/4 tsp. pepper
1 cup sour cream

Procedure

in 3 quart saucepan, cook bacon until browned. add chopped onion and cook until tender (2-3 minutes). drain. add spuds, water,salt and pepper. continue cooking until spuds are tender(15-20 minutes). reduce heat to low. stir in soup, sourcream and milk. continue cooking, stirring occasionally until heated through. season to taste.


everyone who tries this soup loves it.

Hot Pots: Beefy Stew and Chinese Noodle Soup

This came home on a nutrition sheet from my son's elementary school

Beefy Stew
Brown 1 1/2 pounds ground beef in a skillet and drain.  Place in a soup pot, and add 2 sliced potatoes, 2 sliced carrots, 1 bag frozen peas, 1 can tomato soup and 1 cup water.  Bring to a boil.  Simmer for an hour or until the veggies are tender.

Chinese noodle soup
Heat 1 quart low sodium broth (vegetable, chicken or beef) in a large pot.  Add 1 cup cooked chicken or cubed tofu.  Stir in 1 can sliced water chestnuts, 1 can bomboo shoots, (drained), 1/2 cup snowpeas and 1/2 cup sliced mushrooms.  Cook 10 minutes.  Add 1 package thin chinese noodles (or spaghetti), 1 1/2 cups chopped bok choy or spinach and 1 tsp. sesame oil.  Cook 5 minutes longer.

3 maybe 4 ingredient White Chili

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy…
If you do like it thinner, add a can of chicken broth

Potato and Cheddar-Cheese Soup

Potato and Cheddar-Cheese Soup

 

• 1/4 pound(s) sliced bacon, cut crosswise into thin strips
• 1   large onion, chopped
• 3  pound(s) baking potatoes (about 6), peeled and cut into 1-inch cubes
• 4 1/2 cup(s) water
• 1  teaspoon(s) salt
• 6  ounce(s) cheddar, grated (about 1 1/2 cups)
• 1/4 cup(s) chopped chives or scallion tops

---

Directions

• 1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
• 2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
• 3. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
• 4. Notes: Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.
• 5. Wine Recommendation: Serve a Washington State merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

Meatball Spinach Soup

Meatball Spinach Soup


1/2 pound lean groud beef, chicken or turkey
1 cup chopped onion, divided
3 cloves garlic, minced, devided
2 tsp dried oregano leaves, divided
20 saltine crackers, finely crushed
1 egg, lightly beaten
1 Tbsp. vegetable oil
28 oz. reduced sodium beef or chicken broth
1-14 oz can stewed tomatoes, undrained
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

Combine meat, 1/4 cup onion, 1/3 of the garlic, 1/2 tsp. of the oregano in a large bowl.  Add cracker crumbs and egg; mix well.  Shape into 1 inch balls; set aside

Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in dutch oven over medium-high heat until onion is tender, about 5 minutes.  Add broth, tomatoes with their liquid, spinach and remaining oregano; bring to boil.  Add the balls.
Reduce heat to low, cover, simmer 20-25 minutes until balls are cooked through.

220 calories per 1 cup serving made with the beef meatballs

Cheddar Cheese Soup

Another recipe from the Wall Drug Cookbook. This a great, one pot meal.

Cheddar Cheese Soup
~Suzette Hustead Kirby
Serves 6

1/2 cup butter
1 large onion, minced
1/2 cup flour
3 cups chicken broth or stock
3 cups milk
2 Tbsp. chopped sage leaves
2 cups (8 oz.) grated sharp cheddar cheese
Salt and Pepper to taste

In a 5 quart dutch oven, saute the onion in butter for 5 minutes. Stir in the flour until smooth. Gradually stir in chicken broth and milk. Stire over medium heat until soup simmers and thickens slightly. Add sage. Add the cheese and stir until melted. Season to taste with salt and pepper.

Serve topped with crushed saltine crackers.

Great with a salad or a sammie.

Cooks Note:
I think this could be made with just a couple tablespoons of butter or EVOO instead of an entire stick!
It could also be lightened up using 1% or skim milk and low fat cheese.

Family Verdict:
Hubby is on the road so this was just for me and Ian.
We both liked it.

Make your Own "Cream of ..." Soup

Make your Own "Cream of ..." Soup

2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk

In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.
Cream of chicken

If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
Cheese sauce

To make a cheese sauce, add grated cheese and stir until melted.
Cream of celery or mushroom

To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.

RR~Fast Chicken & Dumplings

Fast Chicken & Dumplings
http://www.rachaelrayshow.com/food/recipes/chicken-dumplings/

Ingredients

• 4 slices bacon, chopped
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pounds boneless skinless chicken breast, chopped into bite-sized pieces
• 1 large onion, thinly sliced on an angle
• 2 celery stalks, thinly sliced on an angle
• 3 medium carrots, peeled and thinly sliced on an angle
• 1 large parsnips, peeled and thinly sliced on an angle
• 2 garlic cloves, finely chopped or grated
• 3 thyme sprigs, leaves removed and chopped
• 1 quart chicken stock
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1 box buttermilk biscuit mix, such as Jiffy brand
• 1/4 cup (a handful) flat-leaf parsley, chopped
• 1 cup fresh or frozen peas

Yields: 4 servings

Preparation

Place a medium-size, heavy-bottomed pot over medium heat. Cook the bacon in the pot for 3-4 minutes, until crispy and brown then remove the bacon to a paper towel-lined plate and reserve.

To the same pot you cooked the bacon in, drizzle in the EVOO, about 2 turns, and turn the heat up to medium-high. Add the chicken to the pot and cook for 5-6 minutes, until brown on all sides, then remove it to the same plate as the bacon.

Add the onion, carrots, celery and parsnips to the pot and cook for 3-4 minutes, until they start to get soft. Add in the garlic and thyme, and cover the pot with a lid. Cook for 3-4 minutes, then add in the chicken stock, the reserved bacon and chicken. Bring the mixture up to a bubble, season it up with salt and freshly ground black pepper and let simmer while you put together a roux.

Place a small skillet over medium heat and melt the butter. Sprinkle the flour into the pan and cook for 1 minute. Ladle some simmering liquid out of the pot and whisk it into the butter-flour mixture, then add the mixture into the pot with the chicken and veggies. Continue to simmer the mixture while you get the dumplings together.

In a medium-size mixing bowl, combine the biscuit mix with the parsley and prepare according to the package directions.

When the biscuit mix is combined, gently mix the peas into the pot with the chicken, then drop spoonfuls of the biscuit mix onto the top of the simmering gravy. Cover the pot with a tight-fitting lid and cook the biscuits through, 8-10 minutes. Serve it up while it’s warm and enjoy!

RR~Traditional, Quick Chicken Noodle Soup

Traditional, Quick Chicken Noodle Soup

Serves 6

• 2 tablespoons extra virgin olive oil (EVOO)
• 5-6 ribs celery from the heart with leafy tops, chopped
• 3-4 medium size carrots, chopped
• 1 large onion, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 quarts chicken stock
• 1/2 pound extra-wide egg noodles
• 1 pound chicken tenders or chicken cutlets, chopped
• 1/4 cup dill, chopped
• 2 cups popcorn or white cheddar popcorn, for garnish (optional)
• 1 cup oyster crackers, for garnish (optional)

Preparation

Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock and bring to a boil. Stir in egg noodles and chicken bits and simmer for 5-6 minutes. Stir in dill and turn off the heat.

Ladle soup into bowls. Garnish with some popcorn or oyster crackers.

Rachael Ray Show - Caramelized Cauliflower & Onion Soup

Rachael Ray Show - Caramelized Cauliflower & Onion Soup

Caramelized Cauliflower & Onion Soup

Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
• 1 large onion, roughly chopped
• 1 large head cauliflower, chopped into small bits
• 2 ribs celery, sliced
• 5 sprigs fresh thyme, leaves removed and roughly chopped
• 1 fresh bay leaf
• 3 large cloves garlic, chopped or grated
• Salt and freshly ground black pepper
• 6 cups chicken stock (add more or less depending on how thick you like your soup), divided
• 1/2 baguette, sliced on an angle (about 1/2 inch thick)
• 1/2 cup walnut halves
• 8 ounces gorgonzola cheese

Yields: 4 servings

Preparation

Place a large soup pot over medium-high heat with the EVOO. Once the oil is hot, add the onions and cook until they begin to caramelize. Add the cauliflower, celery, bay leaf and thyme springs, and cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown.

Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot.

Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary.

Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes.

While the soup is simmering make the gorgonzola toasts: Place the baguette slices on a cookie sheet, drizzle with a little EVOO and season with some freshly ground black pepper. Add the walnut halves to one corner of the cookie sheet. Transfer to the oven and cook until the bread and nuts are toasted and golden, a couple of minutes. Remove the toasted nuts to your cutting board, give them a rough chop and reserve.

Flip the toasts over, spread on some of the gorgonzola, and return them to the oven for a few minutes to warm up the cheese. Remove the toast from the oven and sprinkle with the walnuts.

Ladle the soup into bowls, top each portion with a couple of gorgonzola toasts and serve.

RR~Vals Gumbo

Rachael Ray Show


Val's Gumbo
Recipe Image
Ingredients

* For the stock:
* 4 to 5 cups cooked turkey or chicken meat, chunked or shredded, bones and meat reserved separately (great for leftover turkey or rotisserie chicken)
* 1 large white onion, chopped
* 2 carrots, cut in thirds
* 3 stalks of celery, cut in thirds
* 2 tablespoons black peppercorns
* 1 handful parsley, chopped
* For the gumbo:
* 6 to 8 cloves of garlic, minced
* 1 large white onion, chopped
* 6 stalks of celery, cut in thirds
* 2 red bell peppers, chopped
* 2 green bell peppers, chopped
* 1 bunch of green onions, chopped
* 6 stalks of celery, chopped
* 1 cup plus 3 tablespoons of cooking oil (canola, corn, vegetable), divided
* 1 cup flour
* 2 15-ounce cans diced tomatoes
* 1 14-ounce package of andouille sausage, chopped in half-inch slices
* 1 14-ounce package of smoked sausage, chopped in half-inch slices
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 1 tablespoon cayenne pepper
* 3 bay leaves
* 1 bag of frozen chopped okra, thawed

Yields: 4-6 servings
Preparation

To make the stock: Dump the turkey or chicken bones and neck into a soup pot large enough to be able to hold at least 3 gallons of liquid. Toss in one large onion, the carrots and celery, and fill the pot with 2 gallons of water. Add in the peppercorns and a handful of parsley. Bring the pot up to a boil and then drop it back down to a simmer, let it cook for a minimum of 20 minutes. Strain out all the veggies and bones, and reserve the liquid. Congratulations, you just made some good turkey stock!

While the stock is simmering, chop the garlic, bell peppers, remaining onions and celery for the gumbo.

Preheat another large pot over medium heat with 1 cup of oil. Add in the flour and stir constantly, letting the flour mixture cook for about 10-15 minutes or so. Keep stirring or else it will burn, and you'll know if it’s burnt because it will stink to high heaven. If you burn the flour mixture, you have to start over. (Now it is time to open that beer that is listed above. It's not for the gumbo, so drink up! By the time you're done drinking your beer, the roux should be the color of the penny. The flour mixture will go from vanilla to beige to caramel to dark caramel color.)

Splatter Warning –- Along with random splatter from stray veggies, you may get a major steam up when adding things to the pot that can be pretty painful to bare skin. The hot roux can be pretty fearsome as well, so long sleeves are highly recommended!
Step

As soon as your roux changes from a light caramel to a dark caramel color, toss in the chopped vegetables. Keep stirring until the onions become translucent and soft, about 5 minutes. Add in that wonderful stock you made earlier, but only enough to cover the softened veggies. Give everything a good stir! Don’t worry if the roux separates from the vegetables and looks a little sandy, it'll all come back together.

Add both of the cans of tomatoes including the juice, the sausage, salt, black pepper, cayenne, bay leaves and the rest of the stock. Make sure there's still room in the pot for the pulled turkey you'll add to the gumbo later! Bring to a boil then reduce heat and simmer.
Step

While the pot is simmering away, heat a large, nonstick skillet over medium heat with a little bit of oil, about 3 tablespoons. Add the okra to the skillet to heat it up. The okra will shed a slimy-looking substance. Keep stirring until it starts to dry up -- about 10 minutes -- but just be aware that it won't go away completely. You're just trying to cook it out of the okra so it doesn't smear your gumbo.

When the okra is done, add it to the gumbo pot and quickly bring everything back up to a boil. Reduce the heat and simmer. Taste and decide whether you need to add more spices. Add turkey or chicken meat to the gumbo and let it simmer until heated through. At this point, the gumbo is basically done but it will only get better the longer it cooks down.

If you want cook it down or won't be serving it right away, be careful adding spices because it becomes more concentrated as it cooks down and hold off on adding the turkey meat until you’re ready to serve it so it doesn't disintegrate on you. If using a brined turkey, it's better to err on the side of caution and withhold extra spices altogether.