Thursday Recipe - Ham Hock Soup

It's summer. It's hot. So why am I posting a soup recipe? Because it's simple and easy, and if you cook it in a crockpot, you can leave your oven and stove off for the day. Plus, it's a healthy soup and lighter than you think. Just plan on at least 6-8 hours of cooking time.

Ham Hock Soup

1 lb. ham hocks or bone-in ham (If you buy a spiral sliced ham, save the bone for this soup.)
1 lb dried white beans or navy beans
4 carrots, peeled and sliced
1/2 c. finely diced onion
1 t. black pepper
3 bay leaves
salt to taste

Rinse beans in cold water. Put in a large pot, at least 3 quarts, and add 6 c. water. Bring to a boil. Turn off heat and cover. Set aside for at least an hour but not more than two. Drain beans.

To the beans, add 6 c. of fresh water, the ham hocks, carrots, onion, pepper, and bay leaves. Cover and simmer for at least 2 hours (4 on high in a crockpot, 6 on low). Test beans for doneness. They should be soft. Remove ham hocks from the soup. Carefully, they will be HOT, remove the meat. Discard bones, skin, and fat. Shred the meat and put it back into the soup. Taste and add salt as needed. Cover and simmer for another 30 minutes (1 hour on high in the crockpot).

Remove bay leaves and discard before serving soup. Garnish with chopped green onions or croutons as desired.

Makes 2 quarts of soup.

Thursday Recipe - Vegetarian Split Pea Soup

I posted Ninja Turtle Soup last year about this time. Split pea with ham. This version is a mild vegetarian version, just as tasty and just as easy. New Year's must make me crave something simple and healthy after all the rich dishes and sweet treats of Christmas. Try this one out. It freezes well if it makes lots more than your family will eat. Or just cut the recipe in half.

Enjoy the New Year.

Split Pea Soup

1 lb green split peas
1 c. sliced celery
1 small onion, chopped
2 c. carrots, sliced
2 potatoes, cut in small chunks
1 T. curry powder
1 t. turmeric
1 t. powdered garlic
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 t. dried oregano
1 bay leaf
about 10 c. water

Place everything in a 4-qt crockpot. Cook on high for 2 hours. Turn to low, stir once. Cook another 3 - 6 hours until everything is soft. Good with garlic bread or croutons.

Food for the Soul - Chicken soup my way

Ever have one of those family recipes that is more than just food? Comfort food for me feeds the soul and heart. This recipe is one of those my family requests, especially in those dreary days before spring decides to actually arrive. Enjoy it with fresh bread, crackers, or our favorite, garlic croutons. I love it because it's quick, easy, and fairly light on the waistline while being very satisfying.

Chicken Soup

1 lb chicken, boneless skinless breasts preferred, cut in small chunks
1 onion, chopped
2 T. butter
4 c. carrot slices
2 c. celery slices
2 T. candied ginger, minced fine
1/2 t. black pepper
1 t. dried parsley (or 1 T. fresh, chopped fine)
1/2 t. garlic powder
1/4 c. chicken soup base (I like the vegetarian version Blue Chip Baker makes) OR 6 chicken bouillon cubes
8 c. hot water
2 c. egg noodles

Melt butter in large pot. Add chicken and onion. Saute until meat is almost cooked and onion is soft. Add everything else except noodles. Cover and simmer for 30 minutes until carrots are soft. Adjust seasonings, adding salt to taste. Add noodles, cook 3 - 4 minutes longer. Serve immediately.

Chicken with Rice: Substitute 1 c. uncooked rice for the noodles. Add with the carrots. Cover and simmer soup for 45 minutes. Season to taste and serve.