Split Pea Soup with Ham and Bacon

When it turns cold outside, my cravings turn to soup on the inside. Nothing wards off my winter chills better than a big bowl of one of my favorite soups and an even bigger chunk of crusty bread for dunking in it! With a very meaty ham bone stashed in the freezer, from recent holiday entertaining, this  split pea soup was a no brainer. Stay warm my friends!

Split Pea Soup with Ham and Bacon Recipe

1 bay leaf

1 teaspoon Grains of Paradise

2 sprigs fresh thyme

1-2 tablespoons olive oil

4 slices bacon, cut crosswise into 1/2-inch pieces

1 onion, chopped

3 celery stalks, chopped

2 garlic cloves, minced

7 cups unsalted chicken stock

2 carrots, chopped

1 meaty ham bone

2 cups small ham cubes

1 16-ounce package split peas, rinsed

2 slices bacon, cut crosswise into 1/2-inch pieces, garnish

Crusty bread, optional

Into a spice bag or cheesecloth, place bay leaf, grains of paradise and thyme sprigs. Tie with kitchen twine and set aside.

In a dutch oven, over medium heat add oil and cook bacon, onion and celery for 10 minutes or until tender. Add garlic and cook an additional minute. Tie spice bag to handle of pot and drop over into the pot. Add stock, carrots, ham bone, ham cubes and peas. Stir ingredients and bring to a boil. Reduce heat and simmer, covered, for 50-60 minutes.

Remove the spice bag and discard. Remove ham bone to  a bowl and set aside. To thicken the soup, ladle half the soup into a blender--working in batches--and puree. Be sure to place a kitchen towel over the top of the blender and hold, to prevent hot liquid from spraying up out of the blender. Return pureed soup to the pot. When ham bone is cool enough to handle, remove the meat from the bone and discard the bone. Chop the meat and return to pot.

In a skillet, over medium heat, sauté remaining bacon pieces until crispy. Using a slotted spoon, remove from skillet and drain on paper towel. Set aside until ready to serve soup. Spoon soup into individual bowls and garnish with bacon bits and crusty bread. 

Chicken and Orzo Soup

Never thought I would see the kind of snow we had here in South Carolina the past two days!  Nothing to do but to stay inside and try to stay warm.  I will admit that I love looking out the window at the snow; but having grown up in Chicago, I was not too anxious to go out in it.  One way to stay warm while dealing with the boredom, is to make a big pot of soup.  Chicken soup really is good for the soul, especially during sub-freezing weather!

Chicken and Orzo Soup Recipe

(Serves 4)

Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 rib celery, peeled and diced
1/2 teaspoon kosher salt
3 cups cubed cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth
fresh ground black pepper
1 cup orzo
4 cups baby spinach
2 tablespoons parsley, chopped, for garnish

Preparation
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. 
Add the chicken, bay leaf, thyme, black pepper and broth to the vegetables, cover, and simmer for 10 minutes.
Add the orzo to the soup and cook until al denté, about 8 minutes.
Add the spinach and cook for an additional minute.
Remove bay leaf and thyme sprig.  Ladle into warm bowls and garnish with fresh parsley.   

Homemade Vegetable Beef Soup

On a cold rainy day, nothing makes you feel as good or warms you up like a big bowl of soup. Make mine good old-fashioned vegetable beef! Thick and flavorful, this soup does not need any introduction.  Served with cornbread muffins it is a hearty meal, anytime of the day...or night.  But make lots.  Eat all you can and freeze the rest for another rainy day.


Homemade Vegetable Beef Soup Recipe
(Serves 8-10 as main course)

Ingredients

2 pounds beef chuck, cut into 1-inch chunks
6 cups beef broth
1 medium onion, chopped
2 celery stalk, sliced thin

1 tablespoon Everyday Spice Blend

1 bay leaf

1 28 ounce can tomatoes (Marzano), diced, with juices

2 carrots, sliced thin

2 medium potatoes, cubed

1-1/2 cups whole kernel corn

1 cup green peas

Preparation

Put meat in a 6-8 quart stock pot with broth, onions, celery, Everyday Spice Blend and bay leaf.  Cover and simmer 2 hours.

Add can tomatoes, carrots and potatoes; simmer 45 minutes longer or until vegetables are tender. Add corn and peas; simmer for an additional 15 minutes. Taste and adjust seasoning. Remove bay leaf and serve.