SPLIT PEA SOUP

Split Pea Soup

 Ingredients

7 cups water

1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed

1 teaspoon salt

1/4 teaspoon pepper

3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

2 medium stalks celery, finely chopped (1 cup)

1 medium onion, chopped (1/2 cup)


  Liquid Smoke to taste if you like it

 Instructions

1 Mix all ingredients  in 4- to 5-quart slow cooker. 

2 Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.

Stir well before serving.

ROASTED TOMATO BASIL SOUP

ROASTED TOMATO BASIL SOUP

INGREDIENTS
SERVES 4

6–6 1/2 pounds plum tomatoes, cut in half lengthwise (about 35)

1/4 cup plus 1 tablespoon extra virgin olive oil

1 tablespoon kosher salt

1/2 a medium onion, chopped

1 large garlic clove, minced


1 teaspoon red pepper flakes


2 cups fresh whole basil leaves (one 2-ounce bag)


1/2 teaspoon dried thyme


INSTRUCTIONS


Preheat the oven to 400°F.


Arrange the cut tomatoes on a large (10×16-inch) baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.


Warm the rest of the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil, thyme, and 1 cup water (you may need to add an extra cup if the tomatoes are on the dry side). Simmer for 15 minutes. Remove from heat and allow to cool slightly.


Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or soup tureen (you may wish to strain the soup as you do this to remove any remaining skin or seeds, depending on the strength of your blender).


Serve piping hot, with crackers or chunks of store-bought artisan-style bread.

TORTILLA SOUP (VEGETARIAN)

TORTILLA SOUP

  (SOPA DE TORTILLA)

6 Six inch corn tortillas

1/4 c Vegetable oil

1/4 c Water

1 md Tomato, chopped

1 Onion, chopped

1 Garlic clove, chopped

2 cn Vegetable Broth Cond. 10 3/4 oz

1 can water

1/4 ts Ground Coriander

1/4 ts Salt

1/8 ts Pepper

Chili Powder to taste

Cilantro

Servings: 8

Cilantro/ Jack / Cheddar Cheese Grated

(OPTIONAL)

Cut tortillas into 1/4 inch strips. Heat oil in

10-inch skillet until hot.

Fry 1/4 of the tortilla strips at a time over medium heat, stirring

occasionally, until crisp and brown, about 3 minutes.

Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in

blender container.

 Cover and blend on high speed until

smooth.

Heat tomato mixture, chicken broth, 1 can

water, the coriander, salt, pepper and chili powder to

boiling in a 3 quart saucepan.

 Cook uncovered for 3

minutes.

Sprinkle each serving with cheese and

tortilla strips and cilantro.

QUICK VEGETABLE STOCK

QUICK VEGETABLE STOCK

3 ea Carrots, large
3 qt Water
1 ea Turnip, large
2 ts Salt

2 ea Stalks celery
6 ea Large sprig parsley

2 ea Onions. large
1/2 ea Bay leaf
2 tb Butter
1 ts Thyme leaves


Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.


Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes).


Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a
boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard
vegetables. Makes 2-1/2 quarts stock.


You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.

ALMOST LIKE OLIVE GARDEN

Almost Like Olive Garden Minestrone Soup (Vegetarian)

3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups vegetable broth
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach, small leaves
1/2 cup shell pasta
Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.

VINTAGE SOUP AND LIFE

Thanks for stopping by. I hope you enjoy my love of the vintage things in life, soup, collage, art and vegetarian living. I want to share things I find, recipes, the art I do, and somedays total nonsense, you never know. Please enjoy your time here!

fondly, Nancy