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.