This gluten-free, vegetarian split pea soup was delicious. We served it up buffet style with a variety of toppings so each person could customize their bowl. We had 3 toppings out, because I didn't plan on incorporating other ones, but after tasting the soup there were many other flavours that I think would have been enjoyable as well (see below). Like nearly all of the recipes on this website, this soup was developed and tested in The Meals Maven's kitchen.
1 sliced onion
2 c. diced carrots
3 minced garlic cloves
1 bay leaf
1 tbsp. rosemary
1 tbsp. savoury
1.5 tsp. salt
7 c. liquid- vegetable stock and water
Splash or 2 of white vinegar
1 small bag of split peas (1 lb)- rinsed well
1 tbsp chia seeds
1 tbsp minute tapioca
1 c. frozen peas
2/3 c. cooked quinoa
chopped, toasted walnuts
grated medium or aged cheddar cheese
Mix the onions, carrots, garlic, seasonings, salt, stock, and split peas in your slow cooker. Cook on low about 6-7 hours, or until most of the liquid is gone and the split peas are mushed.
Mix in the chia, tapioca, frozen peas, and cooked quinoa. Allow to stay on low another half hr. or so before removing from heat. Serve with toppings, as desired, to taste- about a tablespoon of each. One bowl of this soup is very filling!
Some additional topping ideas: a spoonful of plain greek yogurt, sour cream, a drizzle of hot sauce, grated carrots
Earlier this week my second son was hit hard with bad headaches, and we as a province were hit hard with a crazy snowstorm. When my son asked me to make chicken soup for dinner it seemed like a good idea to me. First, because he was sick, and homemade soup is very nutritious. Second, because you wouldn't believe the storm raging outside. And third, because soup is comforting, and I thought he could use the comfort.
1 boneless, skinless chicken breast
6.5 c. chicken stock (I used homemade that had cooked the night before)
2 bell peppers
2 cloves garlic
1/2 c zucchini
1 tbsp olive oil
1-2 tbsp cornstarch
~1/4 c black bean spaghetti (more would have been fine)
1 tsp each oregano, thyme, anise seed, salt, and cilantro
1 bay leaf
1/2 tsp each seasoning salt and Italian seasoning
Dice onion and garlic, and sauté in olive oil. Dice vegetables and chicken. Add vegetables and spice to onion mixture, and stir well, cooking on low, to start them softening. Mix cornstarch with chicken, then stir in to vegetable mixture. Slowly add chicken stock, stirring your soup while adding the liquid. Increase heat and bring to a boil. Simmer about 15 minutes, then add black bean noodles (I cracked mine into small, bite sized pieces). Simmer another 10 minutes or until noodles, potatoes, and carrots are cooked. Salt and pepper to taste
It's May 29. The high today is just 8*C. It's raining, it's dreary, and it's dismal. The perfect day for a big crockpot full of hearty soup!
This recipe is easily converted to meatless- simply omit the ground beef and beef stock- substitute with olive oil (for sautéing) and vegetable stock. You can opt for vegan as well, by leaving out the fresh parmesan. Because minestrone is such a "laissez faire" dish, there are many variations. This one is a Meals Maven exclusive.
Approx. 1 lb lean ground beef
1 yellow onion
3 large carrots, peeled and sliced into coins
2 small zucchinis, sliced into coins and then quartered
2 stalks of celery, sliced
1 small potato, diced
4 garlic cloves, sliced
1/2 c. canned diced tomatoes
1/2 c. small pasta
1 tbsp dried sweet basil
1 tbsp dried oregano
1 tbsp chia seeds
1 tsp sea salt
1/2 tsp black pepper
900mL container of lower-sodium beef stock or homemade
4 c. of water
1 can drained and rinsed white kidney beans
4 large handfuls of baby spinach
Fresh parmesan, for garnish.
Fresh chopped parsley, for garnish.
This meal begins on a stovetop. It's easy to prep ahead by pre-chopping all your veges except the potato the night before, if you need a head start in the morning. Start with onions and beef. Brown them together at medium-high heat in a large skillet. Stir, breaking up the beef, until the meat is browned. Drain whatever grease has accumulated by spooning it into a large can- never drain it down the sink!
Next, add all the rest of the vegetables except the spinach, and sauté until they are softened. Add the spices and chia, and mix well.
At this point, you can continue on the stovetop, by transferring to a big soup pot, or dump into a slow cooker, which is what I did,
Add the soup stock, water, and pasta. Turn the slow cooker on high and ignore it for a couple of hours, or bring your soup pot to a boil. When the carrots and potatoes are fork-tender, and the pasta cooked, turn off the heat and add your beans and spinach.
Serve garnished, if desired.
Verdict: First son said "great." Second son said "I like it". Husband said "It was really good but a little watery". I thought it was delicious.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.