Pea Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried green split peas
1 meaty ham bone
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 small potatoes, peeled and chopped
˝ tsp. salt
˝ tsp. pepper, more to taste
10 cups water
2 tbsp. fresh lemon juice (optional)
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Directions: |
Directions:1. Sort peas and rinse with cold water. Drain.
2. Bring the peas, ham, salt and water to simmer in a large pot.
3. Cover and cook one hour.
4. Stir in carrots, onions, celery and potatoes.
5. Continue to simmer until the peas have softened, about 30 minutes.
6. Remove the bone from pot. Remove ham and dice.
7. Add diced ham to pot. Simmer 10 more minutes.
8. Stir in lemon juice (optional). Serve hot with croutons. |
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Turkey Soup |
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Ingredients: |
Ingredients: ˝ lb. deli turkey, not sliced (one chunk), cubed
olive oil to cover bottom of pot
˝ onion, chopped
3 carrots, peeled and sliced
1 large red bell pepper, cut into ˝ inch pieces
5 cups low sodium chicken broth
1 (15 oz.) can diced tomatoes, drained
1 cup brown rice, cooked
4 cups baby kale, packed
salt and pepper to taste
Pecorino Romano cheese, grated
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Directions: |
Directions:1. Spray bottom of large pot with cooking spray and coat with oil.
2. Heat the oil over medium-high heat. Add onion, carrots and red pepper and sauté.
3. Stir frequently, until begins to brown, about 8-10 minutes.
4. Add the broth and diced tomatoes. Bring to a boil.
5. Add the kale and reduce heat to medium-low.
6. Season with salt and pepper.
7. Cover and simmer until vegetables are tender, about 15 minutes.
8. Add cooked rice and turkey that has been cubed. Allow to heat.
9. Sprinkle with grated cheese when serving. |
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Personal
Notes: |
Personal
Notes: Usually Ham is on the menu for Easter. After the holiday is a great time to use the bone for this fiber rich Pea Soup. Using leftover turkey from Thanksgiving or turkey from the deli is an easy way to make this hearty Turkey Soup.
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