Sweet Love and Ginger

Soup/Stew

Venison Barley Stew

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Venison Barely Stew

The cold weather has begun to settle over us here in the northeast. We have gotten a few snowfall (though not much has stuck), a few freezing rains, and plenty of below freezing weather. I find myself reaching for wool socks and cozy sweaters as I get ready for work, and stuffing the pocket of all my coats with spare gloves just in case. It’s officially that time of year….

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Hearty Miso Soup

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We are in the thick of it now guys. I’m talking about the thick of the fall cold season.

Hearty Miso Soup

You know what I’m talking about. The kids are back to school and sharing germs, the weather has turned cold, and suddenly everyone is chugging orange juice like it’s their job, because we’ve all been told vitamin C is the answer….

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Crock Pot Pea Soup from Leftover Ham Bones

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So this isn’t your typical chop everything up and dump it in the crock pot recipe for pea soup that everyone is used to,  let’s just get that out in the open right now.

Don’t get me wrong that modern American classic is one of my favorites, but sometimes you just have ham bones lying around needing to be used. Easter definitely just happened over here so you can imagine the oversized hams that have been prepared as of late.

Pea Soup from Leftover Ham Bones

It starts out easy enough; toss the bones with whatever meat they have left right into the crock pot along with some split peas, broth, and spices. Let that go until the peas are soft and the meat is falling off the bone. Then you add in all the other good stuff (the veggies) and clean the bones, dumping the meat back into the crock.

See that’s not so hard and you can now reap the benefits of the “bone broth” that was created while they simmered in the crock. Not to mention the flavor that using bones adds.  You’ll never want the easy-chop version again.

In this particular recipe I do not use potatoes because we are still on the “slow carb diet” (notice the use of kidney beans) for the most part, but you can add them in with the rest of the vegetables if you prefer.

Pea Soup from Leftover Ham Bones

Crock Pot Pea Soup from Leftover Ham Bones
Ingredients
  • 1 ham bone with meat (about 2 lbs) or 2 cups diced ham
  • 1 lb dried green split peas, rinsed
  • 1 bay leaf
  • ½ a small yellow onion, chopped
  • 2 stalks celery, minced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 2 cups water
  • 2 carrots, chopped (about 1 cup)
  • 1 (15.5 oz) can kidney beans
Instructions
  1. Place ham, peas, bay leaf, onion, celery, garlic, broth and water into a large Crockpot. Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours. The peas should be soft, and ham falling off the bone.
  2. Remove the ham and bones from crock pot and transfer to a rimmed baking sheet, set aside to cool for 5 to 10 minutes.
  3. Add the carrot, and beans to crock pot and turn onto high for 2 hours.
  4. Meanwhile remove the ham from the bone and shred into bite size pieces. Return to the Crockpot and stir to combine. Allow the Crockpot to complete cooking.
  5. Once the carrots and beans are soft turn of the Crockpot and serve.

To speed up the final steps you can also cook the carrot and beans on the stove top first. If you prefer you can also add them with the rest of the ingredients in the beginning, however i find that these ingredients become too mushy for my taste.

Gram’s Slow Cooked Vegetable Beef Stew with Lentils

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Something I love about going to grandma’s house is that everyone is greeted with a cup of tea, and offered mounds of food.  We spend most of our time there gathered around the kitchen table, and that’s how it’s always been. I love that on any given day, you might never know who is stopping by. It’s like a comfortable adventure there.

Vegetable Beef Stew with Lentils

Sometime last year I had been one ofthose random guests to stop by and gram offered me a vegetable soup she had made. It was one of the best soups I had eaten in a long time, so of course I turned the conversation to how she made it exactly, and in a few short instructions she told me the jist of it, and gave me a soup bone she had in the freezer to make me own with. Grandmas are always good and generous like that.

It took me a try or two to get it right, and then I added my own twist, since we are avoiding wheat products right now. Gram’s original recipe uses short pasta, or couscous, where I used lentils, but that’s the only real change.

Keep in mind this is a slow cooked soup, meaning it takes a long time, but that’s what makes it so good. All the caramelization, and concentrated flavor are necessary, trust me. Take the time and try it. You won’t be sorry.

Vegetable Beef Stew with Lentils

Gram’s Slow Cooked Vegetable Beef Stew with Lentils
Author: JC
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1lb meaty soup bones
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon of sugar
  • 1 large onion, peeled and diced
  • 2 carrots, peeled, and chopped
  • 2 celery ribs, chopped
  • ½ cup dry wine
  • 4 cups beef broth
  • 1 (15 ounce) can diced tomatoes
  • 1 cup French green lentils
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped parsley
  • 2 cups frozen mixed vegetables
Instructions
  1. Heat the oil in a large soup pan over medium heat. Sprinkle the soup bone with salt, pepper, paprika, and sugar. Add it to the pot and sauté until it is well browned on all sides, about 5 minutes.
  2. Stir in the onion, carrot and celery and cook until softened, about 1 to 2 minutes.
  3. Add the wine, broth and tomatoes. Cover and cook over low heat for 2 hours, at which point the meat should be tender.
  4. Remove the meat from the pan to a rimmed sheet and let cool. When you can easily handle the bones remove the remaining meat from the bone, cut into bite size pieces and return the meat to the pan.
  5. Add the lentils, tomato paste, and parsley to the pan and stir until well blended. Bring to a boil and reduce to a simmer and cook for 30 minutes, or until the lentils are tender.
  6. Stir in the veggies and cook for 2 more minutes.
  7. Adjust seasonings and serve.

 

Clean Spanish Style Seafood Stew

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This is a clean and healthy version of a typical Spanish Style Seafood Stew.

Spanish Style Seafood Stew

Sometimes you just need a hearty, spicy stew to clear out your sinuses and fill your belly.

I’m thinking this is that stew for me….

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