Split Pea Soup

Split pea soup. I had never made it before last week. Maybe it was my anticipation of spring or planning my garden but suddenly I came down with a craving. I consider this recipe perfect timing since tomorrow is the first day of Lent and lots of people opt for meatless meals once a week or perhaps daily. As tempting as it was to throw a ham bone into this soup, I chose not to for the sake of healthy eating. You know what? I didn't miss it at all. This soup is wholesome and hearty and surprisingly full of flavor, especially considering the minimal ingredient list. Simplicity sure has a way of feeding the soul, doesn't it?


*****Split Pea Soup*****
(serves 6)

// Ingredients//

1 sweet onion, peeled and diced
2 garlic cloves, peeled and diced

1 tbsp. olive oil

1/2 tsp. fresh thyme

1/2 cup chopped carrots
1 lb. split peas
8 cups chicken stock
salt to taste
crushed red pepper to taste

// Instructions //

1. In a large stock pot, saute onion, garlic, olive oil and thyme over medium heat until onions are translucent, about 10-15 minutes.

2. Add carrots, peas and chicken stock and bring to a boil. Then simmer uncovered for 45 minutes or until peas are soft. Stir frequently to avoid burning on the bottom.

3. Taste with salt and pepper and garnish with fresh thyme and crushed red pepper.

*Photos and styling by Amy Mikkelsen

Chicken Tortilla Soup

This tortilla soup has been on rotation in our house for about a month now. The heat of the spices and low cal ingredients make it an ideal soup to kickstart a new year.  I've played with the amount of spices and am pretty sure I've perfected the recipe to my liking. (If you are sensitive to heat and/or spicy food, you can always cut the spice measurements in half. I won't be mad at you.) Sometimes soups can take a long time to come together but this one can be made quickly on a weeknight, especially if you pre-chop the veggies and opt for ready-to-go rotisserie chicken from your local deli. (A total time-saver!) For me, the garnishes really make this soup. I love piling on the cilantro, the avocado, the sour cream, the tortilla chips...all good stuff. And if you've resolved to eat healthier in 2014, this soup should definitely be on your menu!

***** Chicken Tortilla Soup *****
(serves 6)

// Ingredients //

1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. kosher salt
1 tablespoon olive oil
2 garlic cloves, minced
1/2 onion, peeled and chopped
1/2 red pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 can Rotel
1 can black beans, drained
3 tablespoons tomato paste
3 cups cooked chicken breast, shredded
32 oz. chicken stock
2 cups hot water

// Instructions //

1. In a large stock pot, heat olive oil over medium heat. Add diced onion and cook until onions are translucent (about 5 minutes.)

2. Add red and yellow peppers and garlic and continue cooking over medium heat. (another 5 minutes).

3. Add Rotel (including juices) and shredded chicken to the pot. Then add cumin, chili powder, garlic powder and salt.

4. Add chicken broth, hot water and tomato paste. Stir and bring soup to a simmer.

5. Reduce heat to low and add drained black beans. Continue to cook soup over low for 10 minutes. Then garnish with sour cream, tortilla strips, avocado and cilantro.

*This soup is absolutely delicious (dare I say even better) the day after.

*Photography and styling by Amy Mikkelsen

Chilled Cucumber Cilantro Soup

I am a huge fan of chilled soups.  Really I love all soups and if there's anything I miss about winter other than a crackling fire, it's a warm bowl of soup on a cold night.  So, when summer rolls around, I have to find a way to get my soup fix and this chilled cucumber cilantro soup certainly does the trick!

Last year my garden was overflowing with cucumbers but sadly I didn't get around to planting them this year.  However, that didn't stop me from indulging in one of my favorite summer flavors.  I grabbed a few of the seedless variety and got to work.  And one other note.  Why don't I drink more cucumber infused water?  It's so darn good.

***** Chilled Cucumber Cilantro Soup *****
(serves 4)

// Ingredients //

2 seedless English cucumbers, cleaned and partially peeled*
16 oz. plain Greek yogurt
1/2 cup heavy cream
1 tbsp. red wine vinegar
1 tsp. salt
1/2 cup cilantro, chopped
1/4 cup dill, chopped
2 tbsp. fresh lemon juice

// Instructions //

1. Partially peel cucumbers (pictured below) and coarsely chop. Then top cucumbers with vinegar and salt and allow them to sit for 30 minutes.

2. Place cucumber mixture, Greek yogurt and heavy cream in a blender and pulse to smooth consistency.  Then add cilantro, dill and lemon juice and mix until blended.

3. Chill soup for at least 2 hours and when ready to serve, garnish with fresh herbs, veggies and crunchy croutons.

*photos and styling by Amy Mikkelsen

Five Soups for Winter

Roasted Cauliflower and White Cheddar Soup

Slow Cooker Guiness Beef Stew

Roasted Tomato and Rosemary Soup with Kale and Potatoes

Gabrielle's Winter Tomato and Corn Soup

Winter Minestrone and Garlic Bruschetta 

How was your first December weekend?  We finally finished decorating for Christmas despite Jett and I being on the mend from our winter colds.  While the weather was perfect here in Georgia this weekend, I think I'm ready for some cooler temperatures that require heavy socks and piping hot soups.  Severely cold weather doesn't threaten us too often but when it does, I'm gonna be prepared with these hearty soup recipes.  Don't they look just scrumptious?