Ham Bone Split Pea Soup

Ham Bone Split Pea Soup

So, now that it’s after Christmas, I know some of you are wondering what to do with that left over ham, right? Well, I’m with you on that and have always wanted to try using the excess meat and ham bone in a recipe. So today in the Bake Shoppe we put or frozen, leftover ingredients to work and made some Ham Bone Pea Soup!

Wow! Not only did this taste heavenly, it lasted 3 nights between 2 people! Preparation is simple and this is a great meal that will cook itself!

I had a little help from various online sites about how to make this in a crock pot and what ingredients to include besides the ham and peas obviously, hahahah!

Let’s get started…

What you’ll need:

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. seasoned salt (or to taste)

  • 1/2 tsp. fresh pepper
  • 1 1/2 qts. Chicken Broth
  • 1 large yellow onion (diced)

Put it Together:

Layer ingredients in slow cooker in the order given; pour in broth. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. ( I recommend the 8-10 hours, “low and slow.”) Remove bones and bay leaf. *next step is optional* Place all ingredients in a blender and blend really well to thicken to thicken more, if desired. Add the liquid broth slowly to the blender as it blends. You may or may not need all the broth it produces. This also freezes well.

From me to you…

-Tutu

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Meatless Monday – Part II

Meatless Monday – Part II

Hi folks and welcome to Beans and Veggies Part II. To the folks that are just joining us I’m sure that read a bit strange, right? Well, just to update you, yesterday was Meatless Monday and I shared my Crock Pot Beans and Veggie Soup recipe. Today, I’m extending the meal to a second night making it part II…with some changes.

So, I’ve re-heated my soup in a large pot and added a few new ingredients to change things up a bit. My additions are: Yams that have been washed, peeled and cut into chunks, more tomatoes and broth and some all spice seasoning. Yesterday’s soup flavors were dynamite but for today, I think the all spice would really liven it up and compliment the yams. Simply just throw in your new additions and heat until the yams chunks are soft. This only takes about 20 mins.

Enjoy~

Tutu  

Meatless Monday!

Meatless Monday!

Welcome beans…I mean Make Shoppers! I’ve been so excited to share my Crock Pot  Beans and Veggie Soup recipe with you I can’t even type straight. Plus, my paw mittens are always in the way. Oh well…whaddya gonna do about it? Thank goodness for spell check!
Just so you know, this was my first attempt with assorted raw beans. I don’t know why I was so afraid to cook with them before…maybe for fear of them not cooking through? So, I learned that soaking them overnight was the trick and the rest was a piece of blueberry pie! Now, I chose to use beans as the base of my soup but you could use just about anything. Potatoes, rice or orzo….whatever pleases you! Also, choose any spices and  assortment of veggies that are good for slow cooking in a crock pot.

Let’s get started…

My Ingredients:
4 cups of Assorted Beans (rinsed and soaked overnight)
1 Onion chopped
5 Ribs of Celery chopped
3-4 Carrots chopped into disks
2 Roma Tomatoes chopped
Fresh Parsley chopped
2-3 Garlic Cloves crushed
6-8 cups Veggie Broth
Seasonings:
Kosher Salt and Pep to taste
Celery Salt to taste
Onion and Garlic Powder to taste

Put it together:
Set up the crock pot and turn it to low. Add all of the ingredients above EXCEPT the tomatoes, give it a stir and cover. To avoid a mushy texture, add the tomatoes during the last 1/2 hour of the cook time. Let the soup cook for about 6 hours and then turn the setting to high and let cook for another 2 hours. I found the extra heat towards the end really softened the beans to a nice texture. If you don’t have this much time you could always set the crock pot to high and cook for less time. Check the beans a few times during the process to make sure they’re done!

Serve:
Scoop out the veggies and beans and put them into a nice soup bowl and serve with warm bread…mmm…

Enjoy~

From me to you…

Tutu

Beet-utiful Borscht

Beet-utiful Borscht

Wow, what a treat is this!

I followed a Borscht recipe on seriouseats.com but made a few changes.

Tutu, loves vegetarian food but I added some other ingredients to give this soup a more traditional Russian touch.

I also took just a few pictures along the way to share the making process with you.

A little choppin’

A little shreddin’

some other stuff (see linked recipe) and dinner is served!

Here are Tutu’s changes:
~Add fresh minced Garlic!
~Use Butter in place of Olive Oil
~Use a mixture of good Beef and Vegetable stock
~Use Vinegar in place of Lemon (start with a small amount and add more to your liking)
~Sour Cream!
~Serve with Bread
~Enjoy

From me to you…

Tutu