Enchilada Soup (Sam the Cooking Guy)

Ingredients:

Spice rub:
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons of cayenne pepper (optional)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons onion powder
1 teaspoon kosher salt 

1 large chicken breast

Soup:

neutral oil

1 cup of diced yellow onion

2-3 jalapeños, seeded and diced

2 Tablespoons garlic puree

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder

1/2 teaspoons chipotle chili powder

1 15 oz can red enchilada sauce

1 15 oz can of diced tomatoes with green chilies

4 cups chicken broth

1 cup of Masa Harina corn flour

2 cups water

Kosher salt and black pepper

For Serving:

Shredded Monterey jack cheese

Diced avocado

chopped cilantro

diced tomatoes

lime wedges

crushed tortilla chips

Directions:

1. Combine spice rub ingredients and mix
2. put chicken in a large zippered bag, and flatten chicken to a wide, even thickness
3. Heat cast iron skillet to high
4. Lightly oil both side of the chicken and season well with the spice rub. Lightly oil skillet and cook chicken approximately 3 minutes per side until a temperature of 160 has been reached. Remove, set aside and when cool, dice up.
5. In a medium pot, heat a tablespoon of oil and add the onions and jalapeños and cook for a few minutes until just beginning to soften.
6. Stir in the garlic and cook until fragrant, about 40 seconds then add chili powder, garlic powder.
7. Add the tomatoes, enchilada sauce and broth. Stir well and bring to a boil.
8. Combine the masa marina with water in a bowl and stir until smooth then slowly pour into the bubbling soup. Mix well, bring to a simmer and let thicken.
9. Season to taste with salt and pepper and serve.

Put the soup in a bowl, add some Monterey Jack cheese then some chicken, diced avocado and tomatoes. Add a little squeeze of fresh lime juice and crush some tortilla chips over the top to add texture. 

Potato, Bacon and Gruyere Soup

 The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire

Ingredients:

4 slices bacon, chopped

3 medium onions, chopped fine

3 cups chicken broth

3 1/4 cups water

3 pounds boiling poratoes (preferably yellow-fleshed)

1/4 cup all-purpose flour

1/2 pound Gruyere cheese, grated (about 2 1/2 cups)

1 Tablespoon Madeira or Sherry

1 teaspoon of Worcestershire sauce

3 Tablespoons minced fresh parsley leaves.

Directions:

In a heavy kettle cook bacon over moderate heat, stirring, until crisp. Remove bacon and spoon all but 1 tablespoon fat. Add onions and saute over mmoderately high heat, stirring, until pale golden. Add broth andd 3 cups of water and bring to a boil.

Peel potatoes and cut into 3/4 inch cubes. Add potatoes to soup and simmer, covered, about 10 minutes.

In a small bowl whisk together flour and remaining 1/4 cup of water until smooth and add to the simmering soup, whisking. Simmer soup, covered, 5 minutes.

In a blender puree Gruyere with 3 cups of hot soup broth. Stir puree into soup with Madeira, Worcestershire sauce, and salt and pepper to taste.

Cream of Brie and Red Pepper Soup

 Two flavorful soups are swirled in each bowl, creating a beautiful pattern. This unique recipe comes from Orchids at the Palm Court in the Omni Netherland Plaza hotel

Brie Soup:

2 tablespoons of butter
1/4 cup minced leeks (white part only)
1/4 cup minced shallots
2 tablespoons of all purpose flour
1 quart of simmering unnsalted chicken stock
20 ounces of Brie cheese, rind discarded, cut into pieces.
1/4 cup whipping cream
Salt and freshly ground pepper

Red Pepper Soup

1 pound of red bell peppers, cored and seeded

2 Tablespoons butter

2 Tablespoons of Hungarian paprika

1 Tablespoon all purpose flour

1 1/4 cup unsalted chicken stock

1 cup whipping cream

sour cream

snipped fresh chives

Directions:

For Brie Soup: Melt butter in a heavy medium saucepan over medium-low heat. Add leeks and shallots and cook until translucent, stirring frequently, about 5 minutes. Add flour and stir 2 minutes. Whisk in simmering stock. Simmer until reduced to 2 1/4 cups, about 15 minutes.  Add Brie and stir until melted. Mix in cream, salt and pepper. (Can be prepared 1 day ahead. Cover soup tightly and refrigerate.)

For Pepper Soup: Bring water to boil in base of steamer. Place peppers on steamer rack. Cover and cook until skin pulls away easily, about 25 minutes. Peel peppers, Chop finely.

Melt butter in another heavy medium saucepan over low heat. Add peppers and stir 1 minutes. Add paprika and flour and stir 2 miutes. Cover and cook until peppers are tender, stirring occasionally, about 4 minutes. Mix in stock and cream. Simmer until soup is reduced to 3 cups, stirring occasionally, about 10 minutes. Puree soup in processor. Season with salt and pepper. (Can be prepared 1 day ahead. Cover soup tightly and refrigerate.)

Reheat both soups in separate heavy sauccepans over low heat, stirring frequently. Spoon 1/2 cup Brie soup into ladle. Spoon 1/2 cup pepper soup into another ladle. Holding ladles next to each other, pour both soups into heated bowl at same time. Swirl two soups together slightly with toothpick. Repeat.

Top each bowl of soup with a dollop of sour cream. Sprinkle with chives and serve.

Senate Navy Bean Soup (Culinary SOS)

 

Ingredients:

2 cups of dry navy beans

12 cups water

1 meaty ham bone or 2-3 ham hocks

1/2 cup cooked mashed potatoes

3 onions, minced

4-5 stalks of celery, minced

1 clove of garlic, minced

1/4 cup minced parsely

Hot water

Salt

Freshly group pepper

Lemon sllices for garnish

Directions:

Soak beans overnight in water. Add ham bone and simmer until beans start to become tender, about 1 hour. Mix in mashed potatoes until smooth. Add onions, celery, garlic and parsley and simmer until beans are soft, about an hour.

Remove ham bone, then dice meat and return meat to soup. Thin with hot water if necessary (soup should be thick). Season to taste with salt and pepper and garnish with lemon slices. 

Cream of Celery Soup

 Ingredients:

2 tablespoons butter

5 cups of chopped celery

2 medium onions, chopped

1  1-pound celery root, peeled and cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

2 garlic cloves, peeled

1 teaspoon celery salt

2 14 1/2 ounce cans of low salt chicken broth

1 cup of whipping cream

Directions:

Melt butter in heavy large saucepan over medium heat. add the celery and onions. cover and cook until very tender, stirring occasionally, about 20 minutes. Stir iin the celery root, portato, garlic and celecry saolt. Add 2 cans of broth; cover and simmer unitil all vegetables are very tender, about 30 minutes. Puree in blender in batches. 

(Can be made 1 day ahead. Cover and chill.)

Pour the soup into large saucepan. Add cream; bring to a simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Serves 6

Cream of Asparagus Soup

 Ingredients:

1/4 cup of unsalted butter

1 mild onion, finely chopped

1 celery stalk with leaves, finely chopped

4 cups of chicken or vegetable stock

3 pounds of asparagus, trimmed and cut into 1-inch pieces, tips reserved

2 baking potatoes, peeled and cut into 1-inch chunks

2 tablespoons finely chopped fresh basil or 1 teaspoon of dried basil

2 cups of heavy cream

Salt and white pepper

Directions

In a large saucepan melt the butter over low to medium heat. Add the onion and celery and saute' until translucent, about 2-3 minutes. Add the stock, all the asparagus stalks and about two-thirds of the tips, the potatoes and basil. raise the heat and bring to a boil, skimming away any froth from the surface. reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.

In small batches, puree the soup in a food mill or blender taking care to avoid splattering. If using a blender you many want to strain soup through a strainer using a wooden spoon to press liquid through the strainer. Return the puree to the pan. Stir in the cream, season to taste with salt and white pepper and warm over low heat.

Meanwhile, bring a small saucepan filled with water to a boil. Lightly salt the water and add the reserved asparagus tips. Cook until just tender-crisp, 3-4 minutes. Drain well.

Spoon the soup into warmed bowls and garnish with the asparagus tips.

Serves 6-8

Geek Lemon Chicken and Rice Soup (Avgolemono Soup)

 INGREDIENTS:

1 Tablespoon extra-virgin olive oil

1 small onion, diced

2 celery rib, chopped

4 cups low-sodium chicken broth

Kosher salt and pepper, to taste

2 large eggs

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1 1/2 cups of cooked white rice

2 cups of shredded chicken

chopped fresh dill for garnish

Directions:

Heat the oil in a large saucepan over medium-high heat. 

Add the onion and celery and saute for 3 to 4 minutes, until softened

Add the broth, season with salt and pepper and bring to a simmer

In a blender, add the eggs, lemon juice, and 1/4 cup of the rice. Blend until smooth, about 20 seconds. then while blending, slowly stream 2 ladles full of hot broth from the sauce pan to temper the eggs.

Stir the lemon egg puree in the lightly simmering stock along with the rice and chicken until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle. 

Garnish with dill before serving.

Instant Pot Black Bean Soup

 INGREDIENTS:

1 small red onion,, diced

3 cloves of garlic, minced

1/2 bunch of cilantro, stems and leaves divided

1 red bell pepper, diced

1 tablespoon of ground cumin

2 tablespoons of chili powder

1/2 teaspoon of cayenne pepper (optional)

14 ounces dry black beans (about 2 cups)

3 cups of vegetable broth, plus extra water

juice and zest of 1 lime.

Salt, to taste

salsa for garnish

DIRECTIONS:

1. First, add the red onion, garlic and diced cilantro into the Instant Pot with a splash of water, Using the saute' setting, cook the veggies for 2-3 minutes, or until translucent.
2. Next, add the red pepper and spices to the Instant Pot, and saute for an additional 1-2 minutes.
3. Then, add the dried black beans to the pot along with the vegetable broth. Stir well, then slowly add in water to the Instant Pot until the water line is about 1 inch above the dried beans.
4. Cover and seal the Instant Pot then set the pressure to "manual high" for 30 minutes.
5. Force release the pressure from the Instant Pot and carefully blend the soup using an immersion blender or by transferring to a VitaMix.
6. Pour into  bowls and garnish as desired. Suggestions include: Salsa, Sour Cream, and avacado or guacamole.

Gazpacho (Thomas Keller French Laundry)

 Ingredients:

1 cup chopped red onion

1 cup green bell pepper

1 cup of chopped English cucumber

1 cup peeled and chopped tomatoes (Roma)

1 1/2 teaspoons chopped garlic

1 1/2 teaspoons of kosher salt

1/4 teaspoon cayenne

1/4 cup tomato pase

1 Tablespoon of white wine vinegar

1/4 cup plus 2 Tablespoons  extra virgin olive oil

1 Tablespoon of fresh lemon juice

3 cups of tomato juice

sprig of thyme

Directions:

In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil , lemon juice, with the tomato juice and thyme. Stir to combine and the  cover and refrigerate overnight. The next day, remove the thyme and blend the soup. 

Serve with balsamic glaze.

Zucchini, Pea and Basil Soup

 Ingredients:

5 tablespoons olive oil (plus extra to serve)

1 head of garlic, cloves separated and peeled

6 zucchini, chopped into 1 1/4 inch thick slices

salt and black pepper

1 quart of vegetable stock

2 cups water

4 1/2 cups (500 grams) of frozen peas

2 1/2 cups (50g) of basil leaves

7 ounces of feta

1 lemon zested

Directions

Put the oil into an extra-large saucepan and place over medium-high heat. add the whole garlic cloves and fry for 2-3 minutes, stirring frequently, until they are golden. Add the zucchini, 2 tsp of salt and plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with the water, and bring to a boil over high heat. Cook for 7 minutes until the zucchini are soft but still bright green. Add the peas, stir through for 1 minute, then add the basil. Remove from heat and using an immersion blender, blitz until the soup is smooth and vibrant green.

When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of olive oil. 

The Best Black Bean Soup (Seattle Times)

 INGREDIENTS:

1 small (7 ounce) can chipotle chilies in adobo

2 tablespoons olive oil

2 carrots, peeled and chopped

2 onions, peeled and chopped

4 garlic cloves, minced

1 cup red wine

2 Jalapeno peppers, seeded and chopped

1 pound dried black beans

2 quarts mild vegetable of chicken stock

1 tablespoon oregano, preferably Mexican

2 bay leaves

1 tablespoon kosher salt

1 teaspoon ground black pepper

red wine vinegar, to taste

 Sour cream or Mexican cream for garnish (optional)

Whole cilantro leaves for garnish, optional

For pickled onions

1 small red onion, peeled and thinly sliced

freshly squeezed juice of two limes

Salt

DIRECTIONS:

Empty the can of chilies into a blender or food processor, Puree until smooth. Scrape into a container and set side.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle puree in the center. let fry for a minute and the stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bringing to a boil and let boil 10 to 15 minutes. Reduce the heat ao a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooing until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until the beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without pureeing. If soup seems thin, use an immersion blender or blender to puree a small amount of the beans u until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and abs of chipotle puree.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leave if you like.

Trader Joes Latin Black Bean Soup

Ingredients

• 1 medium yellow onion, peeled and chopped (or use 1 1/2 cups TJ’s Freshly Diced Onion)
• 1 clove crushed garlic, or 1 cube frozen Crushed Garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp ground cumin
• 2 (15-oz) cans black beans (do not drain)
• 1 cup (half a jar) of your favorite salsa, such as Trader Joe’s Chunky Salsa
• 2 Tbsp lime juice (juice of 1 lime)
• Plain yogurt or sour cream (optional)

Instructions

1. In a medium pot, add the olive oil and sauté the onions until they are soft and translucent.
2. Add cumin and garlic, sautéing for an additional minute.
3. Pour in black beans (including juices), salsa, and lime juice. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
4. When serving the soup, top with a dollop of yogurt or sour cream.

Notes

If you’re on a sodium-restricted diet, make sure you check the label, as most canned beans tend to be already seasoned with some salt. You can either use no-added-salt canned beans, or you can drain and rinse beans, replacing the liquid with low-sodium broth.

If you prefer a smoother soup, puree one of the cans of beans (often I make a double batch of this soup and puree 2 of the cans).  You can also let it simmer longer and get very thick for a terrific bean dip or burrito filling!  

This soup is even better the next day (make extra for leftovers) and it freezes well. 

Leek Cauliflower and Potato Soup

 

INGREDIENTS:

2 Leeks, washed and cut into thin slices

2-3 cups of cauliflower florets cut into bite-sized pieces

2-3 cups of fingerling potatoes, sliced in half length-wise and then in bite-sized pieces

6 Tablespoons of butter (divided)

1/4 cup flour

2 garlic cloves minced 

4 cups chicken broth or stock

1/2 cup of half and half

Directions:

Melt 5 tablespoons of butter in a large pot then add the leeks, cauliflower and potatoes. Cook over medium heat for 15 minutes. Add garlic and sauté for 2 minutes then add the 1/4 cup of flour and continue to cook for about 2-3 minutes adding a tablespoon or two of butter if flour seems too dry.

Add the chicken broth or stock and simmer for about 25 minutes or until the potatoes are cooked and soft when probed with a fork. Add the half and half and cook an additional two minutes. 

Season with salt and pepper prior to serving.

Ginger Carrot Soup with Crumbled Bacon

INGREDIENTS:
2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped

5 Whole clove

6 Cloves of garlic
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger

1 Tablespoon of Lemon Juice
Salt and White Pepper

Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add clove and garlic and stir for a few minutes. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 30 minutes).

Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.

Salt and pepper to taste.

Serve with crumbled bacon on top.

Healthier Slow-Cooker Chicken Tortilla Soup

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, banana peppers and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. Preheat oven to 400 degrees
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven tail crisp, 10-15 minutes. Sprinkle tortilla strips over soup.

NOTE: I fry the strips in oil at 350 degrees until lightly browned then sprinkle with salt.

Bouchon Butternut Squash Soup

Ingredients

1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup leek, sliced 1/8 inch slices
1/2 cup carrot, sliced in 1/8 inch slices
1/2 cup shallot, thinly sliced in 1/8 inch slices
1/2 cup yellow onion, sliced in 1/8 inch slices
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
1/4 cup creme fraiche 

Fresh nutmeg

olive oil

fried sage leaves

Preparation
1. Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

2. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).

3. Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

4. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

5. Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Ladle the soup into six serving bowls. Top each with a dollop of creme fraiche with nutmeg and top with a couple of fired sage leaves. Drizzle with a bit of olive oil

Tomato Soup (Taste of Yum) - from Colleen

INGREDIENTS

• 4 slices bacon, cut into small pieces
• 2 carrots, chopped
• half of a yellow onion, chopped
• 4 cloves garlic, minced
• 1½ tablespoons tomato paste
• 1 tablespoon flour
• 4 cups chicken broth (more to thin out the soup at the end as needed)
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 28-ounce can whole San Marzano tomatoes
• cream (optional - to add at the end as desired)

INSTRUCTIONS

1. Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
2. Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender.
3. Add the tomato paste - stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
4. Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want.

Red Lentil Soup (NY Times)

INGREDIENTS

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt, more to taste
• ¼ teaspoon ground black pepper
•  Pinch of ground chile powder or cayenne, more to taste
• 1 quart chicken or vegetable broth
• 2 cups water
• 1 cup red lentils
• 1 large carrot, peeled and diced
•  Juice of 1/2 lemon, more to taste
• 3 tablespoons chopped fresh cilantro

PREPARATION

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

6. Nutrition Facts
   Servings 6.0
   Amount Per Serving
   calories 317
   % Daily Value *
   Total Fat 8 g	12 %
   Saturated Fat 1 g	5 %
   Monounsaturated Fat 5 g
   Polyunsaturated Fat 1 g
   Trans Fat 0 g
   Cholesterol 0 mg	0 %
   Sodium 350 mg	15 %
   Potassium 488 mg	14 %
   Total Carbohydrate 52 g	17 %
   Dietary Fiber 3 g	11 %
   Sugars 3 g
   Protein 13 g	26 %
   Vitamin A	30 %
   Vitamin C	61 %
   Calcium	20 %
   Iron	14 %
   * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ham and Split Pea Soup

Ingredients:
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme

Directions:
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

This recipe was reposted from the Food Network Website.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 393
% Daily Value *
Total Fat 11 g	16 %
Saturated Fat 5 g	23 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg	13 %
Sodium 814 mg	34 %
Potassium 763 mg	22 %
Total Carbohydrate 62 g	21 %
Dietary Fiber 15 g	60 %
Sugars 3 g
Protein 27 g	54 %
Vitamin A	40 %
Vitamin C	41 %
Calcium	15 %
Iron	30 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.