Soups

I decided that soup would become the first recipe that I would start with in my adventures in this blog.  Dietary necessities also need to be determined.  It needs to have a protein component that I would consider healthy and could be eaten everyday.

Now I am not saying that most soups are lacking that but if you look at a can of Chicken Noodle Soup the sodium is too high and the protein is too low.  Homemade soups allow a bit of control over the level of sodium and protein in the final product.

In determining the kind of soup to make I decided that that Legumes would be a main player.  They have fiber and protein that is good for overall health without the high fat that most things have.  Also if made with root vegetables it will have the complex carbohydrates that will provide the amino acids necessary to make a complete protein. 

Another good reason to use legumes is that they are cheap.  Like a buck a pound dried and they come in many shapes and sizes.  The options for cooking them are also endless.

Here is the recipe that I used for yesterday's meal.

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Smoky Split Pea Soup

Ingredients

• 1 cup chopped yellow onions
• 4 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-2 dried chipotle peppers
  
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups Vegetable stock

In a single batch I'd use one or two dried chipotle peppers. They don't add much spice but they add a savory smoky flavor to the soup.

Directions
In a 4-quart stockpot on medium heat, saute' the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add the carrots, potatoes, 1/2 pound of split peas, and vegetable stock.
Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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I made a double batch which included Chicken Broth as opposed to Vegetable Broth.  The local mega mart was all out of the big assed cans of the stuff.  As a result I did not need to add any additional salt as the broth gave enough for my taste.  I also chucked in a smoked ham hock instead of the Chipotle peppers. 

The flavor was wonderful and the texture was perfect.  This is good as a stand alone meal or it will complement any comfort food you like.  And with all of the holiday hams that have been consumed the bone and goodies left over can be used to flavor the soup and the melting meaty things will give a mouth feel that will warm you over and over.