Split Pea Soup

(the kids recoiled violently from this meal, but the adults loved it!)


adapted slightly from Our Best Bites


1 pound dried split peas, rinsed and sorted
2 quarts chicken or vegetable broth or 8 c. water + 8 tsp. chicken or vegetable bouillon or soup base
1 pound ham, diced into small pieces (I use the boneless ham from the deli section)
2 medium carrots, peeled and chopped
4-5 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon marjoram
½ teaspoon smoked paprika
pinch of thyme
1 bay leaf
1 teaspoon malt vinegar (also called fish & chips vinegar)

Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you're ready to serve the soup.  Serve with sourdough bread and butter.

Split Pea Soup

adapted slightly from a recipe found on Tasty Kitchen.

2 cups green split peas
10 cups water (or more)
1 ham bone, with plenty of meat still attached (can omit if going vegetarian)
3 whole carrots, washed, peeled and diced
1 stalk celery, washed and diced
1 teaspoon dried marjoram
4-5 fresh basil leaves, chopped
2 teaspoons salt
¼ teaspoons ground black pepper

Put the peas, water and ham bone in a large pot.

Turn the heat on high and bring to a boil.

While you’re waiting for the water to boil, add the vegetables and stir.

Add the herbs, salt and pepper, and stir again.

Transfer soup to a crockpot and cook on low 4-5 hours or high 2-3 hours, stirring periodically.

You may want to add another cup or so of water depending on the consistency you desire.

If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.

Tortilla Soup

4-5 chicken breast halves, cooked in crockpot and shredded
2 cups instant brown rice, uncooked
2 cans black beans, not drained
2 cans diced tomatoes, not drained
2 small cans diced green chiles
2 cups frozen corn
4-6 cups chicken broth, depending on how soupy you like it

Combine all ingredients in a saucepan, heat til boiling, reduce heat and simmer 15 minutes. Top with your pick (shredded cheese, sour cream, tortilla chips, guacamole, etc.).

Creamy Chicken Vegetable Wild Rice Soup

1 bag crinkle-cut carrots, frozen
3 cloves minced garlic (from that Costco jar)
2 cans chicken broth (or 28 ounces water + chicken bouillon)
1 can cream of chicken soup
1 can cheddar cheese soup (yes, it’s necessary)
¾ cup milk
2 cups cooked chicken, shredded
1 cup cooked wild rice (use Uncle Ben’s in the orange microwaveable bag)

Add all ingredients to a large pot over medium heat. Let cook until heated through and frozen carrots are tender. Add a handful of spinach at the end if desired. Serve with rolls.

Crock Pot Chicken Tortilla Soup

4 chicken breast halves
2 15-oz cans black beans, drained
1-2 cups frozen corn
2 15-oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Chicken Cream Cheese Soup

1 lb chicken breasts
1 onion, diced
1-2 Tablespoons butter
2 cups sliced carrots
4-5 potatoes, diced small
1 cups milk
¼ cups flour
8 oz cream cheese

Cook chicken in the crockpot or pressure cooker; shred.

Sauté onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Chicken Cream Cheese Soup

1 lb chicken
1-2 Tablespoons butter
2 handfuls baby carrots, sliced
4-5 potatoes, diced small
3-4 cups chicken broth
1 cup milk
¼ cup flour
8 oz cream cheese

1. Cook chicken in crockpot until tender. Shred.
2. Put carrots and potatoes in large pot. Add 3-4 cups of broth or enough to cover vegetables. Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Mike’s Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
¾ teaspoon pepper
12 slices bacon – cooked and crumbled
1¼ cup cheddar cheese – shredded and divided
8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400º oven for 1 hour or until done (or in pressure cooker for half an hour). Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, bacon (reserve a few tablespoons) and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Sprinkle top with remaining green onions, bacon, and cheese.
If you want to make it lighter, cut the butter in half. Salt & pepper to taste.

Chicken Corn Chowder Topped with Avocado and Tomato

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste
1 avocado, diced
1 tomato, seeded and diced
Fresh ground black pepper

1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.