Good morning ,
QVC is selling autumn wreathes and the magazines I purchased today have pumpkins on them.
This has made me start thinking about SOUP. When looking for economical and healthy food in the same dish- check out the soups first- homemade that is. Soups are easy to make- requiring minimal kitchen skills and often use inexpensive and/or leftover foods. I keep a covered plastic container in my freezer for left over bits of cooked veggies meats and gravies (I do not put seafood in this mix) for that nice big pot vegetable soup.
Split pea is the all time winner for economy. A bag of split peas costs around a dollar. The ham, if used, is already hanging around in the fridge begging to be used up. A few veggies added to the mix and you have a pot of soup that will feed 4 hungry people at least twice probably more. It is very high in fiber, you can control the salt, freezes well and without the ham costs about $4.00 for the whole pot. AND IT TASTES GREAT!
Kumama’s Split Pea Soup
10 cups water (may need to add more as soup cooks and thickens)
1 pound dried split peas (about 2 ¼ cups)
1 meaty ham bone (optional)
1 large onion diced
3 large potatoes peeled and diced
1 teaspoon salt (optional – if using ham – taste soup before adding salt)
1 teaspoon coarse ground pepper
3 carrots chopped
3 stalks celery chopped
2-3 dashes Tabasco sauce – optional
Heat water, peas and ham (if using) to boiling. Boil about 45 min; remove ham and cut meat from bone. Discard bone. Add the meat back to pot and add vegetables, and seasonings. Cover and simmer until peas are tender, about 1 hour more on low heat. The soup freezes very well.