Two Pea Soup

Two Pea Soup

From: Better Homes and Gardens

Green peas, parsley, and lemon juice make this a brighter, fresher version of the pea soup recipe. Dry split peas and pork keep it thick and hearty.

Servings: Makes 6 main-dish servings.

Total: 1 hr 30 mins

Ingredients

1 large onion, cut in wedges

2 medium carrots, cut in 1-inch pieces

2 stalks celery, cut in 1-inch pieces

3 cloves garlic, peeled

1 Tbsp. olive oil

1 cup dry split peas, rinsed and drained

2 lb. meaty smoked pork hocks

1/2 tsp. dried summer savory or marjoram, crushed

1/4 tsp. black pepper

1 16-oz. pkg. frozen green peas

1/3 cup packed fresh Italian (flat-leaf) parsley leaves

2 Tbsp. lemon juice

Directions

1. Preheat oven to 425 degrees F. In shallow baking pan toss onion, carrots, celery, and garlic in olive oil to coat. Roast, uncovered, 15 to 20 minutes or until vegetables are lightly browned on the edges, stirring once.

2. In 4-quart Dutch oven combine roasted vegetables, 6 cups water, dry peas, pork hocks, savory, and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes, stirring occasionally. Remove pork; set aside.

3. Stir frozen peas and parsley into soup. Cool about 5 minutes. Transfer soup, half at a time, to food processor or blender. Cover; process or blend until nearly smooth. Return to Dutch oven. Stir in lemon juice.

4. When cool, cut pork off bones. Chop pork, discard bones. Set aside 1/2 cup pork to top soup; add remaining to pureed soup. Heat through. Season with salt and pepper. To serve, top with reserved chopped pork. Makes 6 main-dish servings.

Slow Cooker Two Pea Soup
Thaw frozen peas. Finely chop onion, carrot, celery, and garlic (do not roast). In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours. Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.

Nutrition Facts

Calories 267, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 25 mg, Sodium 663 mg, Carbohydrate 35 g, Total Sugar 9 g, Fiber 13 g, Protein 21 g. Daily Values: Vitamin C 42%, Calcium 7%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet

Vegetable Lover's Chicken Soup

Vegetable Lover's Chicken Soup

From: EatingWell

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

Servings: 2 servings, 2 cups each

Prep: 35 mins

Total: 40 mins

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces chicken tenders, cut into bite-size chunks

1 small zucchini, finely diced

1 large shallot, finely chopped

1/2 teaspoon Italian seasoning blend

1/8 teaspoon salt

2 plum tomatoes, chopped

1 14-ounce can reduced-sodium chicken broth

1/4 cup dry white wine

2 tablespoons orzo, or other tiny pasta, such as farfelline

1 1/2 cups packed baby spinach

Directions

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.

2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Tip: MAKE AHEAD TIP: Cover and refrigerate up to 3 days or freeze up to 3 months.

Nutrition Facts

Calories 261, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 72 mg, Sodium 335 mg, Carbohydrate 12 g, Fiber 2 g, Protein 31 g, Potassium 483 mg. Daily Values: Vitamin A 70%, Vitamin C 45%. Exchanges: Vegetable 2,Lean Meat 3.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet

Split Pea Soup

Split Pea Soup

From: Family Circle

A steaming bowl of hot pea soup, dotted with bits of smoky ham, is a great comfort food on a cold winter day. Pea soup freezes well so file this one with your make-ahead recipes.

Servings: Makes 10 cups.

Prep: 20 mins

Total: 2 hrs 20 mins

Ingredients

1 bag (1 pound) dried split green peas, picked over and rinsed

2 cups chopped onion (2 large)

3 cloves garlic

8 small vegetable bouillon cubes (1 cup bouillon per cube)

1 bay leaf

12 cups water

1 cup chopped baked ham (about 6 ounces)

1 cup chopped celery (about 4 ribs)

3/4 cup chopped carrots (about 4 medium-size)

2 large sprigs fresh thyme OR 1/2 teaspoon dried

1/4 teaspoon black pepper

Dash liquid hot-pepper sauce

1 jar (4 ounces) chopped pimiento

Directions

1. Combine split peas, onion, garlic, bouillon cubes, bay leaf and water in 8-quart pot. Bring to boiling, breaking up cubes with wooden spoon. Reduce heat to medium-low; simmer, uncovered, 1 hour.

2. Stir mixture in pot. Add ham, celery, carrot and thyme. Simmer, stirring occasionally, 1 hour or until desired smoothness. Add black pepper and liquid hot-pepper sauce.

3. Remove fresh thyme sprigs if using, bay leaf and garlic cloves. Adjust seasonings, if necessary. Stir in pimiento. Serve warm.

4. To freeze, let cool slightly. Spoon into freezer containers or heavy-duty freezer bags. Seal; label. Refrigerate until cold, then freeze. Makes 10 cups.

Nutrition Facts

Calories 188, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 914 mg, Carbohydrate 30 g, Fiber 11 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet

Hot-Stuff Kielbasa-Cheese Soup

Hot-Stuff Kielbasa-Cheese Soup

From: Midwest Living

This rich, satisfying sausage and potato soup is perfect for fall and winter dinners.

Servings: 6 to 8 servings

Prep: 25 mins

Total: 45 mins

Ingredients

1 large onion, halved lengthwise and thinly sliced

1 cup sliced celery

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 teaspoons Worcestershire sauce

3/4 teaspoon dry mustard

1 14-1/2-ounce can chicken broth*

3 cups peeled and cubed potatoes

1 cup chopped carrots (2 medium)

8 ounces fully cooked kielbasa (Polish sausage), sliced 1/4 inch thick

3-1/4 cups milk

3 cups shredded sharp cheddar cheese (12 ounces)

1/4 teaspoon coarsely ground pepper

Shredded sharp cheddar cheese or coarsely ground pepper (optional)

Directions

1. In a 4-quart Dutch oven, cook onion and celery in hot butter or margarine until tender. Stir in flour, Worcestershire sauce and mustard; cook and stir for 2 minutes more. Carefully stir in broth.

2. Add potatoes, carrots, and kielbasa. Bring to boiling. Reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender.

3. Stir in milk. Heat and stir until mixture almost comes to a boil. Reduce heat. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook and stir until cheese is melted. Ladle into soup bowls. Sprinkle with more cheese or pepper, if you like. Makes 6 to 8 servings.

Note
Trim the sodium by using reduced-sodium chicken broth.

Nutrition Facts

Calories 453, Total Fat 31 g, Cholesterol 85 mg, Sodium 850 mg, Carbohydrate 24 g.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin and Shrimp Soup

Pumpkin and Shrimp Soup

From: Better Homes and Gardens

For weeknight dinnertime convenience, call on a can of pumpkin. Blend in some vegetables, seasonings, and shrimp, and dinner is ready pronto!

Servings: Makes 4 servings.

Total: 30 mins

Ingredients

2 medium onions, sliced

2 medium carrots, thinly sliced

1 tablespoon snipped fresh cilantro

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon ground allspice

2 tablespoons margarine or butter

1 14-ounce can chicken broth

1 15-ounce can pumpkin

1 cup milk

1 8-ounce package frozen, peeled, cooked shrimp, thawed

Fresh shrimp in shells, peeled, deveined, and cooked (optional)

Plain low-fat yogurt or dairy sour cream (optional)

Snipped fresh chives (optional)

Directions

1. In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired, top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer. Makes 4 servings.

Nutrition Facts

Calories 222, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 116 mg, Sodium 579 mg, Carbohydrate 19 g, Fiber 5 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet

Night-Before-Christmas Clam Bisque

Night-Before-Christmas Clam Bisque

From: Midwest Living

Ladle this creamy appetizer soup into festive cups and add a sprinkle of paprika for color as your guests arrive for Christmas Eve dinner.

Servings: 8 servings

Total: 25 mins

Ingredients

1 10-3/4-ounce can condensed cream of chicken soup

1 10-3/4-ounce can condensed cream of celery soup

1-1/3 cups half-and-half or light cream

2 6-1/2-ounce cans minced clams

1/4 teaspoon ground red pepper

1/4 cup dry vermouth or chicken broth

Butter

Paprika

Green onion tops or chives (optional)

Directions

1. In a large saucepan, stir together chicken soup, celery soup and half-and-half or light cream. Cook over medium-low heat, stirring occasionally, till the mixture simmers.

2. Add clams with liquid and red pepper. Heat through, but don't boil.

3. Stir in vermouth or chicken broth; heat through. Ladle into mugs or soup bowls. Garnish each serving with a pat of butter, a dash of paprika and snipped onion tops or chives, if desired.

Nutrition Facts

Calories 169, Total Fat 12 g, Cholesterol 59 mg, Sodium 657 mg, Carbohydrate 8 g, Fiber 0 g.
Percent Daily Values are based on a 2,000 calorie diet

Eggplant with Tomatoes

Serves: 6

Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients
1 pound 10 ounces tomatoes, chopped
3 eggplants
Oil, for pan-frying
Salt and pepper
1 handful of flat-leaf parsley, chopped
1 garlic clove, chopped
3 tablespoons butter

Preparation
Make a tomato sauce by cooking the tomatoes in a dry pan for 10 minutes, stirring constantly. Mash through a strainer with a wooden spoon and set aside. Cut the eggplants into ½-inch slices. Heat the oil to a depth of ¾ inch in a deep skillet. Pan-fry the eggplants in batches in the hot oil until golden, about 5 minutes per batch. Drain on paper towels. Meanwhile, pre-heat the oven to 350°F. Arrange a layer of tomato paste and a layer of eggplants in an ovenproof dish, season with salt and pepper, and sprinkle each layer with the parsley and garlic. Dot with the butter and bake for 45 minutes.