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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
What makes for quick and easy recipes? When making soup, one thing really helps: Start with boiling water. At The New Deli, we always bring the water to a boil first, then add the beans or peas. That way, we spend less time watching over the pot, waiting for it to come back up to a boil.
By adding the peas and veggies to the boiling water, it comes back to a boil more quickly. We then turn it on low for an hour or so, until everything's simmered into a thick, hearty soup.
Before getting this method down, the soup would take so long to come to a boil using the cold water that we'd forget about it. Next thing you know, it would overflow. Messy. And the bottom would tend to scorch. No fun!
Check out the
Proctor Silex Kettle. With its automatic shut-off, I can bring water to a boil, and not burn the house down if I forget about it. I love it!
Split Pea Soup Recipes
There are a lot of split pea soup recipes out there; many call for a ham hock, which will certainly add plenty of flavor. If you have a ham hock on hand, go ahead and add it to this split pea soup recipe while the peas are cooking!
For The New Deli, we typically serve vegetarian soup recipes, so we leave the ham hock out. Other split pea soup recipes may also call for chopped bacon to be added. Again, we leave that out, and the soup's still flavorful.
This ended up being one of those low fat recipes, if only because it tasted so good even without any added fat. A healthy recipe too! For an extra fast, easy recipe, try cooking this in a pressure cooker. Done in no time. Serves 8.
Ingredients:
- 7 c. water
-
1 lb. split green peas
- 4 c. (1 lb. or so) carrots, peeled and sliced
- 1 1/2 c. chopped celery
- 2-3 bay leaves
- 4 tsp. "Vege-sal" (found at health food stores)
- 1 tsp. ground black pepper
In medium pot, bring to a boil: > 7 c. water
Add the following to the pot of boiling water: > 1 lb. split green peas > 4 c. (1 lb. or so) carrots, peeled and sliced > 1 1/2 c. chopped celery > 2-3 bay leaves
Let the soup get almost to a boil again (10-20 min.), then simmer an hour or so on low heat, until peas have "dissolved" and carrots are tender. Stir occasionally to keep peas from sticking to bottom of pot.
When soup's almost done, add: > 4 tsp. "Vege-sal" > 1 tsp. ground black pepper
You can freeze portions of this split pea soup recipe, to have on reserve for a quick meal later on. Keeps several months in the freezer, or a week or so in refrigerator.