I will be honest. I am not a big bean fan. Especially Lima Beans. My mother will back me up on this. But my husband loves them. I love him. SO I make things that involve beans. This is a great soup even if you are not a bean fan. And it is really great on a cold winter night. I did not have a ham hock so I used cubed ham. You will need to rinse and sort your beans and soak them overnight or at least 6 hours (follow directions on the bag). I used a 6 quart slow cooker but you could probably use a 4. I added the celery because I had some leftover and it was a nice addition but optional. This freezes well.
- 1 1 b bag Dried Large Lima Beans – Sorted Rinsed and Soaked
- 2-4 cup Meaty Ham Hocks or 8 oz ham, cut in chunks
- 2 tablespoons olive oil
- 2 Onions- Chopped
- 3 celery ribs, chopped (optional)
- 4 carrots, chopped
- 1 teaspoon garlic
- Salt and Pepper to taste
- 4 Cups Chicken or Vegetable Broth
- Additional Water
You can skip this step but I find it adds some nice flavor: Add oil to large frying pan and sauté onions until tender, add celery and carrots.
Place beans in crock pot
Add ham hocks and onion/celery/carrots.
Add broth and any water needed to bring the waterline 2 inches above the beans.
Stir in seasonings.
Cook for 6 hours or until beans are tender
I made this with Turkey Kielbasa but you could use Turkey sausage or pork Italian sausage. This is great for a rainy, fall night. I sautéed the veggies and put in the crockpot for an easy weeknight meal. This warms up well and freezes for leftovers.
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cupchopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 can fire roasted tomatoes
- 2 quarts beef, chicken or vegetable broth
- 1/2 teaspoon ground coriander
- Pepper to taste
- 1 tsp of thyme
- 1/2 teaspoon ground toasted cumin
- 1 package of Turkey Kielbasa, sliced (or Italian sausage)
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
While the vegetables are cooking add the broth, tomatoes and spices to the crockpot.
Add vegetables to the crockpot.
Heat 1 tablespoon olive oil and brown the kielbasa or sausage slices.
Add the browned kielbasa, lentils, and stir to combine. Set the crockpot to the desired time. Serve with cornbread or salad.
This was inspired by some leftover coconut milk, zucchini in the fridge and the “Cooking Canuck” blog. I served it hot as a first course for a dinner party.
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
- Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
- Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Remove soup from the heat and let cool for about 10 minutes. I used a Vitamix but a blender will do the job.
- Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
- This soup can also be served chilled.
Life has been busy with work so I have not posted a blog in a while. BUT I have been cooking! This is the perfect soup for a cold, rainy day. I promised my friend Monica I would get this on my blog… This can be made totally in the crock pot but if you have the time I sauté the onion and carrot first before adding to the crockpot. I served with some homemade croutons.
- 1 package (16 ounces) dried green split peas, rinsed
- 2 cups cubed fully cooked ham
- 1 large onion, chopped
- 1 cup julienned or chopped carrots
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- pepper to taste
- 6 cups chicken broth
- 2 cups water
In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until peas are tender.
Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally. Yield: 8 servings.
The weather has been warm but it SMELLS like fall out there, that dusty leaf smell, pumpkins are everywhere (and in everything). So… time to start making soups and stews. This is velvety smooth and tastes decadent but it is low-fat, gluten-free, and and be made dairy-free and vegetarian!
- 3 Tablespoons extra virgin olive oil, divided
- 1 sweet onion, sliced thin
- salt and pepper
- 6 cups cauliflower florets (1 medium-sized head cauliflower)
- 5 cups chicken stock (or gluten-free chicken broth or vegetable broth)
- 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
- Squeeze fresh lemon juice
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add the sliced onions, season with salt and pepper, and then saute until lightly caramelized, 10 minutes.
- Add chicken broth and turn heat up to bring to a boil. Add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Add the cauliflower and simmer for about 10 minutes. Transfer the soup to a blender and then blend until very smooth. Pour back into the soup pot. Bring soup back up to a bubble. Stir in a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve with a salad and some crusty bread.
It has been a while since I posted anything. Life got busy. I did not stop cooking, just did not have time to blog. But I am back. Fall makes me want to cook up stews and soups (and all things Squash and pumpkin). This is easy, filled with flavor and freezes well. Perfect for a cool fall night.
1 large butternut squash, peeled and cut into chunks (about 2 pounds)
4 Tbs Olive oil, divided
Sea Salt to taste
32 oz vegetable or chicken stock
2 large Onions, sliced thin
1 Tbs of Pumpkin Spice White balsamic Vinegar (optional)
2 large apples (I used honeycrisp), peeled, cored and cut into chunck
1 tsp cinnamon
1 tsp roasted ground ginger
1/4 cup plain greek yogurt (or half & half)
toasted pumpkin seeds (optional)
Preheat oven to 400. Place the squash chunks in a bowl, drizzle with the 2 tablespoons of olive oil (more if needed) and toss until coated. Place the chunks on a baking sheet and sprinkle with sea salt. Roast for about 15-20 minutes until fork tender.
While the squash is roasting caramelize the onions. Heat oil in a large pan and add onions. Cook slowly over medium heat, stirring often. When onions are a golden brown add the pumpkin Spice balsamic vinegar. I get this at the Olive Oil store and it is wonderful.
In a large stockpot add the roasted squash, onions, apples, stock, spices and yogurt. Simmer until apples are tender. Add the yogurt and use an immersion blender and blend until smooth (you can also use a regular blender).
Serve hot with toasted pumpkin seeds.
Toasted Pumpkin Seeds
1/2 cup roasted pumpkin seeds
1 Tbs butter
1 Tbsp brown sugar
Melt butter in a small frying pan. Add pumpkin seeds and brown sugar. Cook until brown sugar has melted and is starting to caramelize. Remove from heat and place on tin foil to cool. When the mixture has hardened crack into pieces.
This was a recipe adapted from Skinnytaste. My husband loved it. I served it hot as a side dish with a roast beef flatbread but it could easily be a meal or served with a salad..
- 1 large onion, sliced thin
- 1 tablespoon of olive oil
- 3 medium zucchini, skin on cut in quarters
- 32 oz vegetable broth
- 2 tbsp goat cheese (or greek yogurt)
- kosher salt and black pepper to taste
- fresh thyme
Heat olive oil and cook onions slowly over medium heat until golden. Combine broth and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the goat cheese (or yogurt), onions and purée again until smooth. You do not have to caramelize the onions it makes the soup a little brown, but i love the taste.
Sprinkle with fresh thyme. Serve hot.