Split Pea and Ham Soup

This is cold weather comfort food.  Pretty quick recipe to make as there is no need to soak the peas.  It is loaded with flavor with the bacon and the ham.  If necessary, thin it with water when reheating.  Really delicious!!

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped (1 1/2 cups)
• Table salt
• 2 medium garlic cloves, minced
• 7 cups water
• 1 ham steak (1 pound), skin removed, cut into quarters
• 3 slices thick-cut bacon (4 ounces)
• 1 pound green split peas (2 cups), picked through and rinsed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 medium carrots, peeled and cut into 1/2-inch pieces (1 cup)
• 1 medium celery rib, cut into 1/2-inch pieces (1 cup)
• Ground black pepper

Heat butter in large Dutch oven over medium-high heat.  When foaming subsides, add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add water, ham steak, bacon, peas, thyme, and bay leaves.  Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom.  Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside.  Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bite-size pieces with two forks.  Remove and discard thyme sprigs, bay leaves, and bacon slices.  Stir ham back into soup and return to simmer.  Season to taste with salt and pepper; serve.

Try gently fried croutons on top of soup for a perfect finish.

Serves 6 to 8.

“God tests our patience to enlarge our hearts.”

Cabbage Soup

They say this has healing powers to cure the common cold.  I say it is a great recipe for losing weight.  You may want to call it Garden Vegetable Soup, but whatever you want to call it, it is good.  And especially good on a cold winter’s day.

• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 quarts water
• 4 teaspoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 head cabbage, cored and coarsely chopped
• 1 can sliced carrots, drained
• 1 can green beans, drained
• 1 can diced tomatoes, drained

In a large stockpot, heat olive oil over medium heat.  Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, bouillon, salt and pepper.  Bring to a boil, then stir in cabbage.  Simmer until cabbage wilts, about 10 minutes.

Stir in carrots, green beans and tomatoes.  Return to a boil, then simmer 15 to 30 minutes, stirring often.

Serves 8.

“Grace is getting what we do not deserve.  Mercy is not receiving what we do deserve.”

Chunky Tomato Soup / Grilled Cheese Croutons

This is the best creamy tomato soup ever.  So delicious!!

• 6 tablespoons butter
• 1 medium onion, diced
• 1 (46-oz.) bottle tomato juice
• 2 (14-oz.) cans diced tomatoes
• 2 tablespoons chicken base
• 3 – 6 tablespoons sugar (I used 3)
• 1 1/2 cups heavy cream

Melt butter in a large pot or Dutch oven.  Saute diced onions in butter until translucent.  Add tomato juice, diced tomatoes, chicken base, sugar, pinch of salt and pepper, if desired.  Bring to a near boil, then turn off heat.  Add in cream and stir.  Top with grilled cheese croutons.  Serve immediately and just see if you’re not in heaven!

Serves 6.

Grilled Cheese Croutons

• 4 slices of white bread
• 4 slices of cheese (your choice) (I used Co-Jack)
• 2 tablespoons butter, melted

Heat a panini grill or fry pan.  Butter one side each of the 4 slices of bread.  Make sandwich with 2 slices of cheese on unbuttered side.  Grill until nicely browned.  Cut into 1-inch cubes.

Makes 2 sandwiches.

“Light up your world with an act of kindness.”

Cheesy Ham Chowder

This is a comforting soup on a cold winter’s night.  It can be made in less than an hour.  It is full of potatoes, carrots and ham.  Delicious!!

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 1/2 cups water
• 2 1/2 cups cubed potatoes
• 1 (15 1/2-oz.) can whole-kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups (12-oz.) shredded cheddar cheese
• 2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.  In the drippings, saute onion and carrots until tender.  Stir in flour until blended.  Gradually add milk and water.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper.  Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.  Add cheese and ham; heat until cheese is melted.  Stir in bacon.

Makes 6 large servings or 8-10 smaller servings.

“What we know of God encourages us to trust Him in all we do not know.”

Cheesy Corn Chowder

Corn season is here and besides putting corn up for the freezer, we have been eating a lot of corn.  Even though it is summer and hot, this soup is good all year round.  I made a double batch so I could freeze it also.  But I will warn you, if you make a double batch, you will need a very large pot.

• 8 oz. bacon, chopped
• 3 cups chopped yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups chicken stock
• 1 lb. small white potatoes, unpeeled, diced medium
• 5 cups corn kernels, (you may use fresh or frozen)
• 1 cup half-and-half
• 8 oz. sharp cheddar cheese (I used half white and half yellow)

In a large stockpot on medium-high heat, cook bacon until it is crisp, about 5 minutes.  Remove the bacon with a slotted spoon and reserve.  Reduce heat to medium, add the butter and onions to the bacon fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, and pepper and cook for 3 minutes.  Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until potatoes are tender.  If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling water.  Drain.  (If using frozen corn, you can skip this step.)  Add the corn to the soup, then add the half-and-half, cheddar cheese and the bacon, saving some for garnish, if desired.  Cook for 5 more minutes, until the cheese is melted.  Season to taste with salt and pepper.  Serve hot.

Serves 6 to 8.

282 calories per 1 cup serving

“Christ’s work makes us safe;  God’s Word makes us sure.”

Cheesy Salmon Chowder

Here I go again.  I love soup!  I do believe I could live on soup the rest of my life.  This is so delicious, you must try it.  Very easy to make too.

• 3 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper, opt.
• 1 teaspoon dried dill weed
• 2 (16-oz.) cans salmon, drained and flaked (I used 5 (6-oz.) cans)
• 2 (12-oz.) cans evaporated milk
• 1 (15-oz.) can creamed corn
• 8 oz. shredded Cheddar cheese

Melt butter in a large pot over medium heat.  Saute onion, celery and garlic powder until onions are tender.  Stir in potatoes, carrots, broth, salt, pepper and dill weed.  Bring to a boil, and reduce heat.  Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn and cheese.  Cook until heated through.

Makes 8 servings.

“Accepting Jesus’ death gives me life.”