Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter (or 1/4 cup cashews, see notes below)
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

1.Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. (I added 1/4 cup of cashews at this point.) Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.  (Alternatively, add the cashews into the soup when you add the broth, then blend everything together at the end.)

Source: https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/

Try #1 - March 29, 2022

This was easy (despite the long directions!) and delicious.  I followed the recipe but threw in the 1/4 cup cashews when I added the broth to allow them to soften (since I didn't soak them ahead of time).  Then I blended it all together with the stick blender and it worked perfectly!  Creamy, filling soup (and Lucy liked it too!).

Slow Cooker Sausage and Veggie Soup

1 lb spicy sausage (ground or links, sliced)
8 medium-sized carrots (about 1 pound), sliced
14.5 oz can diced tomatoes
1 medium-sized zucchini (about one cup), chopped
1 medium-sized yellow squash (about one cup), chopped
15 oz can cannellini (white kidney) beans, rinsed and drained
3 cups chicken broth
24 oz jar of your favorite pasta sauce

1. Put sausage in bottom of slower cooker.  Add all the other ingredients and cook on low for 8 hours, or until the carrots are soft.
2. Break apart sausage and stir.

Freezer Meal Method:
1. Label 1 gallon-sized freezer ziploc bag.
2. To the freezer bag, add pasta sauce, cannellini beans, carrots, tomatoes, zucchini, yellow squash, onion, and ground sausage.  Add the ground sausage last, so it's the first ingredient poured into the slow cooker.  Do not add chicken broth to bag; it will be added when you are ready to cook the meal.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
4. The night before cooking, move frozen bag to refrigerator to thaw.
5. The morning of cooking, pour contents of bag into slow cooker, add chicken broth, and cook on low for 8 hours or until carrots are soft.
6. Break apart sausage and serve.

Source: No Cook Freezer Meals, by Kelly McNelis (thefamilyfreezer.com)

Try #1 - February 24, 2022
I decided to just make this in the crockpot without freezing first, to see if it was a meal worthy of freezing.  It was!  The soup was delicious, and easy, and hit the spot on a cold February night.  I will definitely try the freezer method on this one.  Some modifications I made: I used Trader Joe's sweet Italian chicken sausage links, sliced (next time I would cut the pieces even smaller) and I used an extra zucchini instead of a yellow squash.  I also used garbanzo beans instead of cannellini.  For the pasta sauce, I used a 15 oz can of Kirkland pasta sauce and then added enough Classico sauce to get up to the 24 oz total.  We served this with Abby's biscuits, but it would also be great with crusty bread.

Quick Cioppino

2 Tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
1 fennel bulb, trimmed and thinly sliced (a mandoline utensil is best)
Kosher salt
8 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup tomato paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
2 tsp grated orange zest
1 1/2 cups dry white wine
1 1/2 cups fish stock or clam juice
1 cup chicken stock (or more fish stock)
1/2 to 1 cup water
28-oz can crushed tomatoes, finely chopped and with juices
2 bay leaves
1 pound cod (or other white fish), cut into 1-inch chunks
1 pound uncooked, shelled shrimp
2 Tbsp lemon juice
1/4 cup chopped parsley

1. In a large, heavy-bottomed pot over medium, heat the olive oil.  Add the onion, fennel and a generous pinch of salt.  Cook until tender, about 12 minutes, stirring often.  Add the garlic, red pepper flakes, tomato paste, oregano, thyme, and orange zest, then cook, stirring until very fragrant, about 3 minutes.
2. Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring.  Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes.  Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.
3. Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes.  Uncover, stir in the lemon juice, then top with parsley to serve.

Source: Seattle Times

Slow Cooker Chicken, Kale, and White Bean Stew

6 boneless, skinless chicken thighs
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
 Grated Parmesan or Pecorino Romano cheese, for serving.

1. Put first six ingredients (chicken thighs through herbs) into a slow cooker.  Pour the chicken broth over the top.  Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using).  Add chopped kale and stir to combine.  Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.

Source: Seattle Times

Butternut Harvest Stew

2 Tbsp butter
1 1/2 pounds boneless pork, cut in 1/2-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
3/4 tsp salt
1/4 tsp dried rosemary
1/4 tsp rubbed or ground sage
1 bay leaf
1 medium butternut squash, peeled and chopped in bite-size chunks
2 medium apples, peeled and roughly chopped

1. Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.
2. Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.
Discard bay leaf and serve.

Note: Does not freeze well.

Source: Let's Eat!

I made this several times this fall/winter and loved it!  A delicious soup.

New England Clam Chowder

1/2 pound bacon, cooked and diced
1 (6.5-ounce) can minced clams, drained
5 small red potatoes, peeled and cut into chunks
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme (I used 8 sprigs fresh thyme)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth (I used fish broth)
2 cups half-and-half or heavy cream (I used 1 cup whole milk)
1 cup shredded cheddar cheese

1. Use a 4-quart slow cooker. Brown the bacon on the stovetop, and drain the accumulated grease.
Put the bacon into your crockpot, and add clams. Add all the vegetables and spices and pour in the broth. Cover, and cook on low for 6 to 8 hours, or until the onion is translucent and the potatoes squish easily with a fork.
2. Use a hand-held stick blender and pulse a few times to naturally thicken the soup. Stir in half and half and shredded cheese. Ladle into wide-mouthed bowls or bread bowls.

Source: A Year of Slow Cooking

Try #1 - October 21, 2014
I made this with some leftover salmon Nathan had cooked over the weekend.  I omitted the bacon (and clams, since I was using salmon instead).  So I guess I should call this salmon chowder.  Either way, it was delicious!  A great use of leftover salmon.  I used the salmon bones to make the broth a day or two before I made this soup (just added water and some herbes de provence to the bones and cooked it in the crockpot for several hours).  There was quite a bit of salmon meat left on the bones so I picked it off and added that to the chowder.  I will definitely make this again!

Ham and Split Pea Soup

1 piece (about 2 1/2 pounds) smoked, bone-in picnic ham (or any leftover ham bone)
4 bay leaves
1 pound (2 1/2 cups) split peas, rinsed and picked through
1 tsp dried thyme
2 Tbsp extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 Tbsp unsalted butter
2 medium garlic cloves, minced (about 2 tsp)
Pinch sugar
3 small red potatoes, scrubbed and cut into 1/2-inch dice (about 3/4 cup)
Ground black pepper
Minced red onion (optional)
Balsamic vinegar (optional)

1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.  Cover and bring to a boil over medium-high heat.  Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.  Remove ham meat and bone from pot and set aside.
2. Add split peas and thyme to stock.  Bring back to boil, reduce heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes.  Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside.  Discard rind and bone.
3. While split peas are simmering, heat oil in large skillet over high heat until shimmering.  Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown, 5 to 6 minutes.  Reduce heat to medium-low and add butter, garlic, and sugar.  Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
4. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.  Simmer until potatoes are tender and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.  Season with pepper to taste.  (The soup can be refrigerated in an airtight container for 2 days.  Warm soup over low heat until hot.)
5. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Source: "Here in America's Test Kitchen" 2002 Cookbook

Try #1 - January 15, 2014
I made this for small group, and doubled the recipe.  Even so, we still had a ton of leftovers!  I really liked this version of split pea soup.  Taking the time to do the different steps (simmering the stock ahead of time, sauteing the vegetables separately in oil AND butter) really brought out the flavor.  I've made split pea soup many times, usually just throwing everything in one pot all at the same time.  This was definitely better; however, it was more time-consuming.  My kids liked it, which is a bonus.  I didn't serve it with the balsamic vinegar, although we did have a side salad with a balsamic vinaigrette dressing which worked nicely with the soup.  Home run!

Coconut Red Lentil Soup

1 cup (7 oz) yellow split peas
1 cup (7 oz) red split lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup (1.5 oz) golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
One small handful cilantro, chopped
Cooked brown rice or farro, for serving (optional)

1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
4. Ladle soup over 1/2 cup of warm farro or brown rice. Sprinkle each bowl generously with cilantro and the remaining green onions.

Serves 6.

Prep time: 10 min - Cook time: 35 min

Source: http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Try #1 - March 2014
This was really good!  Even the kids liked it.  I didn't even use fresh ginger, green onions, or cilantro, and there was still plenty of flavor.  

Red Lentil Soup with Lemon

2 cups (14 oz) split red lentils, picked over and rinsed well
1 tablespoon turmeric
4 tablespoons unsalted butter
Fine grain sea salt
1 large onion (~ 2 cups), diced
2 teaspoons ground cumin
1 1/2 teaspoons yellow mustard seeds
1 cup chopped cilantro
Juice of three lemons, or to taste
1 large bunch of spinach leaves, chopped
Cooked (warm) brown rice, to serve
Plain Greek yogurt, to serve

1. Put the lentils in a pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart - twenty minutes or so. Puree with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm/hot.
2. While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, then add the juice of the lemons, one lemon at a time - until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed.
3. Just before serving, add the last of the butter to the skillet, when hot add the spinach and a good pinch of salt. Stir well, and cook just long enough for the spinach to collapse.
4. Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.
Serves 6.

Source: http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html

Salsa Chicken and Black Bean Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

1. Soak the black beans overnight in enough water to cover plus two inches.  In the morning, drain the water and rinse the beans.  Add to the crockpot.  Put in the chicken, and add the broth and salsa.  Pour in the corn and mushrooms and add the cumin.  Stir, but don't disturb the beans - let them stay at the bottom of the pot.

2. Cover and cook on low for 6-8 hours or high for 4-5 hours.  (If you forgot to soak the beans, you can cook it on high for 9 hours).

3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.

4. Remove the lid and let stand for 10 minutes.  Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.

 Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Try #1 - May 2013
This was a hit!  It was turned out a really gross brown-gray color, but it was a hit!  I was afraid the salsa would be too spicy for the kids but it was fine.  Nathan really liked it.  We served it with tortilla chips as well.  Mmmmmm............

Black Bean Soup with Bananas

1 pound dried black or turtle beans
3 quarts water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon
2 medium onions (12 ounces), cut into 1-inch pieces
8 large garlic cloves, coarsely chopped (1/4 cup)
1 tablespoon herbes de Provence
1 tablespoon chili powder
1 14 1/2-ounce can diced tomatoes
1 tablespoon salt (less if the pancetta or bacon is salty)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Tabasco sauce (I used 1 tsp hot sauce)

Garnishes:
2 bananas
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

1. Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.
2. Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.
3. Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.
4. Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.
5. Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.
6. Just before serving, prepare the garnishes. Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.
7. Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.

Source: Essential Pepin

Try #1 - April 28, 2013
This was a unique soup, Puerto Rican in flavor.  The bananas and cilantro were great as garnishes.  Abby loved it... she kept asking for more!  William was kind of "eh" about this dish, but he's been like that lately for most things. :)  Lucy seemed to like it too.  I did take out some soup for the kids and pureed it before adding the hot sauce, so it wasn't spicy.  I thought it had just the right kick.

Spring Beet Soup

1 Tbsp extra-virgin olive oil or butter
1 medium onion, cut into thin crescents
1 clove garlic, minced
1 tsp sea salt
3 to 4 cups water
1 bunch spring beets, cut into large matchsticks (save the beet greens)
1 carrot, cut into large matchsticks
1/4 head cabbage, shredded
2 Tbsp freshly squeezed lemon juice
1 Tbsp tamari or shoyu (I omitted this)
1 Tbsp snipped fresh dill or 1 tsp dried, for garnish
1/4 cup sour cream, for garnish
Sliced radishes, for garnish (optional)

1. Heat oil in a 4-quart pot.  Add onion, garlic, and salt; saute until soft.  Add water, beets, carrots, and cabbage and bring to a boil.  Lower heat and simmer, covered, for 10 to 15 minutes, until vegetables are tender.
2. Meanwhile, wash beet greens, remove tough stems, and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3 to 5 minutes.  Serve at once, garnished with dill and sour cream.

Source: Feeding the Whole Family

Try #1 - April 21, 2013
This was great, and easier than borscht.  I pureed it for the 3 kids, and they all liked it too!  We used sliced radishes as well as the sour cream for garnish.

Hungarian Stoup

2 T olive oil
1 1/2 lb. hot Italian sausage (I used mild)
3 cloves garlic, chopped
1 med. onion, chopped
8 mushrooms, sliced
1 c. shredded carrots
1 c. lentils
1 large potato, peeled and chopped
4 c. kale, shredded and chopped (can substitute spinach, but kale holds up better)
salt and pepper
1 bay leaf
2 t. paprika
pinch dried rosemary, crushed
14 oz. can diced tomatoes
6 c. chicken broth
Pumpernickel bread for serving

1. Heat pot over med-high heat.  Add olive oil and sausage.  Brown 2-3 minutes.
2. Add garlic, onions, and mushrooms.  Cook a few minutes, then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary.  Add tomatoes and chicken broth and cover pot.
3. Raise heat to high and bring to a fast boil.  Remove lid, stir in kale and boil until lentils are just tender, about 15 minutes.
4. Serve in shallow bowls and pass bread and butter to dip and mop up "stoup."

Source: My friend Melissa!

Rustic Tomato Rice Kale Stew

28 oz can fire roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste, optional)
1 heaping Tbsp chili powder
Pepper/Salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne
2 bay leaves
3/4 cup organic frozen peas + sliced carrot blend
1 bunch kale, finely sliced
1 1/4 cups cooked rice
1 Tofurky Beer Brat vegan sausage, sliced; or cooked white beans or lentils (optional)
Fresh parsley, for garnish

1.  Add tomatoes to a blender or food processor. Blend on low until smooth. Add one cup of vegetable broth to ease the blending a bit.
2.  Pour the tomato mixture plus remaining broth in a large soup pot.  Bring to a boil.
3.  Add in the spices, bay leaves, and frozen vegetables and reduce heat to simmer. When the frozen vegetables have broken up and appeared cook through, add all remaining ingredients. Season to taste, adding more spice and salt if desired.
4.  Simmer on low until ready to serve, at least 10 minutes or until Tofurky becomes tender.
5.  Serve with fresh parsley on top.

Source: http://kblog.lunchboxbunch.com/2013/02/rustic-tomato-rice-kale-stew-comfort.html

Split Pea Soup with Fresh Peas and Potatoes

1 cup green split peas
1 Tbsp butter or extra-virgin olive oil
1 onion, chopped
1 to 2 tsp sea salt
1 rib celery, chopped
1 carrot, chopped
2 small red potatoes, chopped
1 tsp ground cumin
Freshly ground pepper
4 cups water or vegetable stock
1 large bay leaf
1 small ham bone (optional)
2 tsp apple cider vinegar (if using ham bone)
1/2 cup fresh or frozen peas
1 Tbsp snipped fresh dill or 1 tsp dried

1. Soak split peas 4 to 6 hours in 4 cups of water.  This will help digestibility, quicken cooking time, and improve the texture of the soup.  Discard soaking water.
2. Heat butter in a pressure cooker or 4-quart pot.  Add onion and salt and saute until onion begins to soften.  Add celery, carrot, potatoes, cumin, and pepper to taste; saute 3 to 4 minutes more.  Add split peas, water, and bay leaf.  Add ham bone, if using, and vinegar.
3. If pressure-cooking: Bring up to pressure on high heat, then lower heat and cook 40 minutes.
If using a soup pot: Bring to a boil, lower heat, and simmer 60 to 90 minutes.
4. Once split peas have softened and the soup has become creamy, remove the ham bone.  Cut off any meat, discard skin and bone, dice meat into small pieces, and add to soup with peas and dill.  Check seasonings; add more salt and pepper if needed.  Continue cooking a few minutes more until peas are tender.

Source: Feeding the Whole Family

Try #1 - January 18, 2013
Yums!

Cauliflower Soup

2 Tbsp olive oil
1/2 whole onion, finely diced
2 whole carrots, finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) cauliflower heads, roughly chopped
2 Tbsp fresh or dried parsley, chopped
2 quarts low-sodium chicken broth or stock
4 Tbsp butter
6 Tbsp all-purpose or whole wheat flour
2 cups whole milk
2 tsp salt

1. In a large soup pot or dutch oven, heat 2 Tbsp olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown.
2. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
3. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
4. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly, until thickened.
5. Add milk mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Source: adapted from The Pioneer Woman

Try #1 - January 11, 2013
This was really good - everyone liked it.  I made several changes from the original recipe because I just couldn't imagine consuming a soup with a whole stick of butter plus a cup of half-in-half plus a cup of sour cream.  I think this would have made it way too rich - and it was rich enough as it was.  I blended it up for Lucy, and decided to serve it to the older kids that way too, which I think was a good move.  Nathan and I liked the chunks of cauliflower and other veggies.

Try #2 - February 5, 2013
Still yummy!  Two teaspoons of salt was just right.  I served it with Seven Grain Bread, and the bread was extra yummy when dipped in the soup.

Greek Lemon Chicken Soup

2 tablespoons olive oil
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish

1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup

Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been.  Adding some frozen sweet corn balanced out the lemon a little bit.  Still, an interesting twist on a chicken/rice soup.

Red Lentil Soup (Turkey)

1 Tbsp olive oil
2 medium onions, finely chopped
1/2 lb. red lentils, rinsed
2 qt. beef or chicken stock
1 tsp paprika
1 bay leaf
1 tsp salt
1/8 tsp pepper
1 tsp dried mint, crushed
1/2 tsp dried parsley (optional)
1-2 Tbsp tomato paste (optional)

1. In large soup pot, saute onions in olive oil.  When onions are soft, add lentils.  Stir several minutes.
2. Add remaining ingredients.  Bring to a boil.  Simmer until lentils are very soft, about 35 minutes.  Soup may be pureed, if desired, or served as is.

Source: Extending the Table

Try #1 - December 2012
This was a delicious lentil soup... a little different than your traditional lentil soup.  The spices gave it a nice, different flavor, and it was smoother (not as thick) as other lentil soups I've made.  I pureed ours with the immersion blender.

Garlic Soup

4 Tbsp olive oil, divided
2 cups sliced leeks, including some green (can substitute onions or scallions)
12-15 garlic cloves
7 cups chicken stock (or can use water)
2 lbs potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 tsp salt, or to taste
2 cups cubed (1/2-inch) firm white bread
2 Tbsp unsalted butter

1. Heat 2 Tbsp of oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften.  Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.
2. Meanwhile, heat the remaining 2 Tbsp oil in a large skillet.  When it is hot, add the bread cubes and saute, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
3. When the soup is cooked, use a hand blender to puree it, or push it through a food mill.  Stir the butter into the hot soup and serve with the croutons.

Source: Essential Pepin

Try #1 - September 29, 2012
Good potato-based soup.  I used an onion instead of leeks.  I also added half a zucchini, some peeled, diced eggplant, and a chopped up/sauteed hot dog.

White Bean and Kale Minestrone

5 to 6 leaves of kale
1 Tbsp extra-virgin olive oil
2 large cloves of garlic
3 cups cooked white beans, divided
2 1/2 cups vegetable or chicken stock, divided
1 Tbsp tomato paste
4 fresh sage leaves
1 tsp sea salt
Freshly ground pepper
1 Tbsp fresh lemon juice
Freshly grated pecorino cheese

1. Wash kale and remove the stems from the leaves. Roll up kale leaves and cut into thin ribbons. Set aside.
2. In a 4-qt pot, heat oil and saute the garlic briefly over medium heat. Add about half the cooked beans and half the stock.
3. Puree the rest of the beans and stock in a blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
4. Mix the kale into the soup and simmer until it has wilted (about 10 minutes). Add the lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve the soup topped with pecorino cheese.

Source: Feeding the Whole Family

Try #1 - September 2012
Pretty good... I was surprised that Abby finished her entire bowl!  (William was not as big a fan...)