Eaten for thousands of years, split pea soup has really been around since 500 BC! Can you imagine stopping by a vendor and grabbing a bowl in the Roman market? Not only is this a very inexpensive meal but this soup is also very healthy for you! It happens to be a member of the legume family and is one of the worlds healthiest foods. Split peas are high in protein, fiber, molybdenum, tryptophan, manganese, folate, thiamine, potassium and phosphorus!

 

 

 

 

 

 

 

 

 

 

16 oz dried split peas
2 1/2 quarts cold water
ham hock or bone
1 lg onion
2 stalks celery
3 carrots
4 potatoes
bay leaf
salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

We are going to make something really good with these little split peas. If you can remember please cover the peas with 2 quarts of cold water and let them soak overnight.  Alas, I usually don’t remember myself, so I do what I call the fast method

 

 

 

 

 

 

 

 

 

 

In a large stock pot add the water then add the peas and bring to a simmer for 2 minutes. Then turn off the heat and soak for l hour. You could use stock instead of water for more flavor

Add your ham hock or bone to the pot, turn the heat back on and bring to a boil. Turn down the heat, cover and simmer 1 1/2 hours. Stir on occasion

 

 

 

 

 

 

 

 

 

 

Meanwhile…. peel an onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Wash the veggies

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Peel the potatoes

 

 

 

 

 

 

 

 

 

 

Dice the potatoes but be careful you don’t dice them too small or they will disappear in the soup

 

 

 

 

 

 

 

 

 

 

Sautée the carrots, onions and celery in butter until they are translucent. Guess what you just made…… a mirepoix… yay

 

 

 

 

 

 

 

 

 

 

Add the mirepoix, potatoes, bay leaf, salt and pepper to taste. Cook for an additional 40 min or until veggies are tender. Stir on occasion. Skim any foam off the top.

 

 

 

 

 

 

 

 

 

 

Remove bay leaf and the bone. The meat is great addition so dice it up and return it back to the soup

 

 

 

 

 

 

 

 

 

 

Ready to eat and very good for you!

The next time you have a pumpkin, butternut, acorn and spaghetti squash don’t throw away the seeds. Try to roast them instead for a very healthy snack

 

 

 

 

 

 

 

 

 

 

1 cup squash seeds

1 tablespoon olive oil

salt and pepper or to taste

Preheat the oven to 275 degrees. You can line a baking sheet with parchment paper or stir every 5 minutes to prevent sticking

 

 

 

 

 

 

 

 

 

 

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash.

Pat dry, and place in a small bowl.

 

 

 

 

 

 

 

 

 

 

Stir the seeds, olive oil and seasoning until evenly coated. Spread out in an even layer on the prepared baking sheet.

 

 

 

 

 

 

 

 

 

 

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

 

 

 

 

 

 

 

 

 

 

The nutrition of these little seeds is great. Squash seeds are rich in calcium and zinc. They contain nine minerals, 13 vitamins, 18 amino acids and three fats.

This is healthy and inexpensive soup! Why not try it tonight!

 

 

 

 

 

 

 

 

 

 

Bag of dry 15 bean soup
1 large onion
3 Carrots
3 Stalks Celery
15 ounces canned diced tomato (You could sub rotel for some kick)
2 cloves garlic
2 Bay Leaves
1 Teaspoon Thyme
1 Teaspoon Cumin
1 Teaspoon Oregano
8 C. Chicken Stock
Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

This bag of beans is very good for you and is also very healthy. It has northern, pinto, large lima, blackeye peas, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentils, navy, white kidney, black beans and a spice packet (toss the packet). You need to sort through the beans to make sure there are no rocks or twigs in the bag. Yes I have picked out both over the years of cooking. You would not want to be eating this yummy soup and bite down on a rock where you break a tooth.

 

 

 

 

 

 

 

 

 

 

Rinse and soak the 15 variety beans overnight then drain

Doesn’t this already look yummy!

 

 

 

 

 

 

 

 

 

 

Pick out a yellow onion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Tuck those fingers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the onion…..Are you hungry yet?

 

 

 

 

 

 

 

 

 

 

Did you know you can color eggs with the peels?

 

 

 

 

 

 

 

 

 

 

Wash the celery or worsh it depending on what part of the country you live in

 

 

 

 

 

 

 

 

 

 

Cut along the length so you have sticks like this

 

 

 

 

 

 

 

 

 

 

Chop it evenly

 

 

 

 

 

 

 

 

 

 

Are you hungry yet? I know I am!

 

 

 

 

 

 

 

 

 

 

Next grab 3 carrots and wash or worsh them

 

 

 

 

 

 

 

 

 

 

Peel them 🙂

 

 

 

 

 

 

 

 

 

 

Chop them evenly 🙂

 

 

 

 

 

 

 

 

 

 

Throw all the veggies you just cut into a pot with butter including chopped garlic. Guess what you just made…..a mirepoix.  You now want to “sweat” the veggies until they become translucent in butter.

 

 

 

 

 

 

 

 

 

 

Throw in the chopped tomatoes or rotel depending on if you want some kick to your soup

 

 

 

 

 

 

 

 

 

 

Throw in the beans

 

 

 

 

 

 

 

 

 

 

Add the chicken stock and herbs. Everything should now be in the pot. Simmer all day

 

 

 

 

 

 

 

 

 

 

As you simmer the soup there will be a foam that floats on the top. You will need to skim this off the surface and throw it away.