Help From The Freezer

Coming back home from the holidays is always a challenge. Trying to reintegrate myself into the regular routine is always hard. Knowing this, I planned ahead and had some dinner food already cooked and frozen so I would have less to do. Good thing I did this, because I came back with pneumonia, and cooking was a real chore. My freezer food saved me! What I stocked in my freezer was two huge containers of two different split pea soup. I was worried about they might freeze, but they were fine. Here’s how they work out, nicely color coded:

Green Split Pea Soup

 1 pound green split peas

8 C water

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2-3 potatoes, cubed

1 head broccoli, chopped into florets

2 bay leaves

2 T parsley flakes

1 T prepared mustard

1 t basil

1 t paprika

Directions:

Put split peas and water in a large pot and bring to a boil. Simmer for 20-30 minutes. While peas simmer, chop veggies. Add veggies and seasonings and simmer for 30 minutes more. Check to see that everything is done to your liking, cooking longer if needed.

Yellow Curried Split Pea Soup

Follow above recipe with these substitutions:

Yellow split peas for green

Cauliflower for broccoli

2 T curry powder for the other seasonings.

To serve, you can top rice with it, or have bread or naan alongside. Or wrap in a tortilla.

There you go, two easy, inexpensive soups/stews complete with cancer fighting crucifers. Can’t beat that with a bat.

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About vegpedlr

Plant powered off-road triathlete

Posted on January 31, 2012, in Recipe, Uncategorized and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. So I started a new volunteer project with all my spare time!!! I am now the cooking lady at a local preschool. I’m really excited because I get to help the kids make food connections and I also use stories and then design food projects around them. Today was Stone Soup as the kids were learning about the miracle of feeding the masses. As I was prepping the ingredients I got to thinking that not only does this story promote community, sharing, and charity, but its vegan too! How awesome is that! And the excitement the kids had over putting the veggies in the pot, stirring the soup (before I heated it), and then identifiying all the veggies as they ate it for lunch was inspirational!!! Our version of the soup varied and followed my own favorite veggie soup recipe with the addition of a thoroughly washed and sanitized stone for dramatic effect. Anyway, if you want my version of the soup it is as follows:

    One large onion diced
    2 stalks of celery in bite sized pieces
    2 carrots in bite sized pieces
    1/2 cup of frozen corn
    1/2 cup frozen peas
    1/2 cup fresh or frozen cut green beans
    1 cup diced potato
    1 diced turnip
    Any vegetable of your choice
    Shredded greens about 2 cups (we used kale and spinach)
    1/4 cup chopped parsley
    2 cloves of minced garlic
    a sprig of rosemary- needle leaves removed and chopped finely
    2 cups navy beans – cooked or 1 can rinsed and drained
    10-12 cups of veggie stock – homemade or organic store bought
    1/2 cup whole grain elbow macaroni precooked and drained

    Place stock in a large soup pot with the tomatoe paste – bring to a boil and whisk to dissolve the paste – toss in all ingredients EXCEPT greens and macaroni – bring to a boil, lower heat to a simmer and cover – cook for about a 1/2 hour and check on the veggies – when tender add in the shredded greens and the macaroni – stir to wilt the greens and serve.

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