Split Pea Soup with Smoked Sea Salt

 

A guest post from our customer Holly:

A warm bowl of soup has helped take my mind off the sub-zero Milwaukee temperatures, but whether you live in Milwaukee or in San Diego, split pea soup is comforting, filling, healthy (AND mostly organic, if you include Brewers Organics veggies).  It is a perfect dish for lunch or dinner (or snack-time if you are like me).  This soup is perfect with fresh baked French bread (which I made in my bread machine).  Also, any smoked sea salt with work in this recipe, but I prefer Alder wood smoked sea salt.

 

Ingredients:

1 lb bag organic split green peas (rinsed and picked over)

1 qt organic chicken stock OR 1 qt vegetable stock

1 qt water

3 large carrots, chopped finely

1 large yellow onion, minced

1 small yellow onion, chopped medium

1 large smoked ham hock OR add ½ tsp smoked sea salt (Alderwood preferred)

5 garlic cloves, minced

2 bay leaves

1 tsp. freshly ground black pepper

1 tsp. dried thyme

1 tsp. smoked sea salt (Alderwood preferred)

 

Directions:

Bring the peas, small, medium-chopped onion, stock, water and ham hock (if appl.) to a boil.  Reduce heat to a simmer, cover, and cook for 1 hour.  If not using a ham hock, add an addtl. ½ tsp smoked sea salt.

Add carrots, minced onion, thyme, bay leaf, garlic, pepper and 1 tsp smoked sea salt.  Cook over simmer an additional 20-30 minutes or until peas have broken down.

Remove ham hock (if appl.) and cool.  Remove any meat, chop medium, and add to soup.  Enjoy!

pea soup

Lentil Soup

 

A guest post from Holly:

My husband makes the best lentil soup I’ve ever had.  This recipe is his personal recipe that comes out perfectly every time.  The spices really enhance the soup and give it a nice, middle-eastern flavor.  This time around we used our Brewers Organics kale as the leafy green, packed with nutrition.  By the way, my kids loved this soup…

 

lentil soup

 

Lentil Soup 

4 tbsp. Ground Sumac

1/4 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Ground Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Paprika

1 tsp. organic or cane Sugar

1 ½ tbsp. Salt

2 tbsp. Butter

1-2 tsp. Fresh Ginger – grated

Lentils – 16 oz. or 2 cups dried and rinsed

Leeks – 2 small-medium leeks with the tips of both ends trimmed off, split lengthwise, sliced into 1/4 to 1/2 inch thicknesses, and thoroughly rinsed (to remove sand and soil)

Carrots – 6 peeled and sliced into coins of 1/4 to 1/2 thickness

Spinach, Chard, Kale, or other Greens – 1 bunch chopped

*if using Kale remove stems

Water – 2 quarts plus 2 cups.

 

Optional – Fresh Cilantro, Fresh Parsley

 

To prepare lentils for cooking:  In a large pot, for each pound of lentils (about 2 cups) add 8 cups hot water. Simmer with lid on pot (tilt lid if necessary) until the lentils are beginning to get tender, but retain firmness about 15-20 minutes.  Rinse the cooked lentils thoroughly and set aside.

In a small bowl combine cumin, coriander, cardamom, cinnamon, paprika, and sugar.  Mix thoroughly and set aside.

Heat butter over low-medium heat in a large frying pan.  Add leeks and carrots, turning regularly until they reach light golden brown color.  About 10 minutes.  Set cooked leeks and carrots aside.  Return the lentils to the large pot.  Add leeks, carrots, greens (we used kale, but we typically use chard or spinach), ginger, 3 tbsp. of sumac, 1 tbsp. salt, and approximately half of the combined spice mixture to the lentils.  Mix thoroughly and add 2 quarts of water.  Heat to a boil and cook over high heat for 10 minutes.  Reduce to heat to a simmer, add 1 cup of water, and cover.  Cook for 30 minutes.

Crock Pot Potato and Carrot Soup

A guest post from Holly:

I woke up this morning with a sick child.  Not horribly sick, but under the weather enough to stay home from school — so — oh darn, I had to stay home too.  It was a nice day out, very typical October day, and all I could think about was potato soup. And I don’t typically cook, nor have I ever made soup.  But today I decided to, and it was delicious!  I used the slow cooker and added carrots from Brewers Organics, to give it that extra bit of flavor and vitamins.  Yummm!

Before/during:

crock pot potatoes

After

potato soup (1)

Creamy Potato Soup

Ingredients:

–1 pound brown potatoes (I used more – about 8 small/medium)

–1 medium yellow onion, chopped

–4 green onions, chopped
–4 medium carrots, sliced
–5 cups broth (chicken or vegetable)
–1/2 tsp thyme
–1/4 tsp black pepper
–2 cloves chopped garlic

–1 cup ½ and ½ (optional) – don’t add until cooking is complete

Peel the potatoes and chop everything up and toss it in with the broth and the spices.
Cover and cook in slow cooker on low for 7-9 hours, or on high for about 4.
When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify.
If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender.

Add ½ and ½ if desired.

Results:  a light, creamy soup perfect for a starter course – delicious and incredibly easy, thanks to the slow cooker!

Easy Vegetable Soup Recipe

soup

 

Basic Vegetable Soup Recipe

You can make wonderful vegetable soup from any vegetables using this method.  You can modify this recipe based on what you have on hand from your produce box!

Ingredients:

(1) Olive oil (or any other oil or fat)

(2) Aromatics (such as onion, garlic, celery, carrot)

(3) Diced mixed veggies (you can also add rice or small pasta towards the middle of cooking the soup)

(4) Broth

Leftover cooked meat from last nights dinner?  You can dice that and add it in also towards the end of cooking (optional)

Directions:

(1) Saute your onion and/or garlic in the heated oil until soft (do not brown).

(2) Add any other aromatics and saute several minutes.  Add any additional diced veggies and saute another few minutes.  I usually add a bit of salt in with the diced veggies to help them cook and release their natural juices.

(3) Add enough broth to cover the vegetables (I prefer making broth with organic Better Than Bouillon beef base and water).  Add in any herbs you desire such as rosemary and thyme.

(4) Cook over a low boil until the vegetables are tender.  If desired, you can cook rice or pasta for the soup separately or add it in towards the middle of cooking the soup.  Season with salt and pepper to taste.

To create some different textures and flavor, I like to mash some of the cooked veggies in the soup with a potato masher and finish the soup by stirring in some parmesan cheese. Any leftovers can be frozen.

Originally posted on christineiscooking.com

Stuffed Pepper Soup

Though I know the weather has been getting warmer and the thought of turning on the oven or having the crock pot on all day is not very appetizing but I wanted to share a family favorite soup recipe.  It’s pretty light, delicious and makes a very generous portion to eat for the week and be able to freeze some for later as well. 
 
Stuffed Pepper Soup

1 lb. ground beef 
1 c. uncooked quinoa 
28 oz. tomato sauce 
28 oz. diced tomatoes 
2 peppers (any color…I used yellow and red), cut into chunks
1 yellow squash or zucchini, cut up in chunks
28 oz. water 
1 serving vegetable or beef bouillon 
Salt and Pepper to taste
 
1. Brown ground beef and rinse before putting into the crock pot. Rinse the quinoa as well. 
2. Clean and cut up veggies. 
3. Put all ingredients into crock pot.  I always see how thick the soup is at the end and add more water if it’s too thick. 
4. Cook on low for 4-6 hours or until quinoa is fully cooked. 

My mom makes this soup year round and I always really enjoy it.  We also have a small salad with veggies, nuts and a little cheese sprinkled on top and every once in a while some hearty bread to dip in it. 

I hope you like it as much as I do.

Happy cooking!

Warming up with Himalayan Dal Soup

 

The weather isn’t quite warm enough yet to start her garden.  In the meantime, Holly has posted a link to her favorite Himalayan Dal soup recipe:

Enjoying Day #2 of beautiful Milwaukee weather, with rain and cold temperatures on the way to finish off the week!  The gardening books from the library are stacking up, ready to provide us with ideas and instructions for building our raised beds and cold frames!  The kids spent hours with us on Sunday, hauling rocks, dirt and old leaves around the yard and into the compost bin.  Our daughter sat on an overturned garden pail, in her garden gloves, gently pulling last fall’s leaves out from around the new plants poking their way out into the sun.  This experience has served to be a lesson for all — a lesson of concentration for our 8 year old boy, who continually stopped and started his job, interrupted, played ball, picked up worms (and threw them at his sister), all while avoiding the task he was assigned.  It was like a domino effect, he’d stop working, we would stop working to redirect, and over and over.  Patience, patience.  This garden will take a lot more patience than we expect…but the rewards will be worth it.

Recipe for Himalayan Dal

This is my favorite soup in the entire world, and Himal Chuli, a Himalayan restaurant in Madison, WI, is kind enough to make it available to the public!  I am planning to grow tomatoes, cilantro and garlic in my garden to use in recipes like this!

http://thirdcoastdaily.com/2012/07/himal-chuli-a-madison-landmark/

Spicy Sweet Potato Soup!

A recipe from Karen S.
(Did you know that if you submit a recipe and we add it to our blog we give you superstar status AND a free small box of produce? Oh yeah, that’s how we roll!)
Here is a recipe we made last night and it was a hit!  My vegetarian daughter loved it and one daughter that “doesn’t like sweet potatoes” liked it (which is a dinner miracle!).
Thanks for all you do.  Our family has really enjoyed trying new things and just being open to what you bring each week.
Karen Sleger
Spicy Sweet Potato Soup
1 1/2 lbs. sweet potatoes
1T oil (canola, olive, etc)
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
2T red curry paste
1T chipotle
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
1t kosher flake salt
freshly ground pepper
toasted sesame oil, to taste
1/2 cup chopped cilantro (optional)
Preheat over to 400 degrees F. Bake sweet potatoes right on the rack until easily pierced with a fork, about 45 minutes.  Remove from oven and cool.
Heat oil in soup pot.  Add onion & ginger, cook & stir til tender, about 5 minutes.
Stir in curry paste and chipotle, heat for 1 minute.
Whisk in coconut milk and vegetable broth.  Bring to a boil, then simmer about 5 minutes.
When potatoes are cool enough to handle, remove skins. Cut into chunks, and add to broth.
Depending on the texture you like, either mash for more texture or use a blender for smooth soup.
Add salt & pepper to taste. Ladle into bowls, drizzle toasted sesame oil, and a bit of cilantro.