Sweet Love and Ginger

Soup/Stew

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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Light Vegetable Chowder

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A light and healthy recipe for vegetable chowder that warms from the inside out while still being low in calories.

Light Vegetable Chowder

Chili, rainy days have come on strong in the north east.

This is the season when most people grumble and groan about cold weather, mud puddles, raking leaves and seasonal colds that float around. I, on the other hand revel in this season. The smell of fresh rain, the way my hair curls more than usual, there is plenty of reason to cuddle under blankets, drink hot tea and eat soup. Really I love this season.

I also really love soup, though Chuck isn’t quite as big a fan; he prefers something that he can sink his teeth into. I could eat soup all year round if allowed. Minestrone or Chicken and Dumplings are definitely my favorites. A Couple weekends ago while he was off hunting I made myself a big batch of vegetable chowder, enough to last me the weekend and then some. It was one of my better ideas since it was healthy, filling warm, and easy to reheat.

I pureed some cauliflower to thicken the soup and reduce the amount of cream and flour. Then I added all my favorite vegetables and spices. I made some homemade bread (recipe coming soon hopefully) to slurp up every last bit. It was the perfect dish for a chilly weekend.

Light Vegetable Chowder

 

Light Vegetable Chowder
Prep time:
Cook time:
Total time:
Serves: 6 Servings
Ingredients
  • 4 tablespoons unsalted butter, divided
  • 3 cloves of garlic
  • 1 onion, chopped
  • 6 cups low sodium vegetable broth, divided
  • 3 cups of cauliflower florets
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped fine
  • 1 tablespoon flower
  • 4 cups vegetable broth
  • 1/3 cup milk
  • 1 bay leaf
  • 1 Sprig of thyme
  • 1 russet potato, peeled & chopped
  • 1 cup broccoli florets
Instructions
  1. Melt 2 tablespoons of butter in a large thick bottomed sauce pan over medium high heat. Stir in half of the onion and 2 cloves of garlic. Cook for one minute and stir in 2 cups of vegetable broth and 2 cups of cauliflower florets. Cover and cook for another 8 to 10 minutes or until the cauliflower is for tender. Transfer the contents of the pot to a blender and puree until smooth. Set aside.
  2. In the same pan add the rest of the butter and onion and saute for 1 to 2 minutes or until the onion is soft and fragrant. Stir in the garlic, carrots, and celery. Cook for 3 to 4 minutes stirring occasionally.
  3. Add the flour and cook, while whisking until browned, about 1 minute. Gradually whisk in the chicken broth, milk, bay leaf, thyme, potato, cauliflower, and broccoli. Cook for 2 minutes while stirring. Add the pureed cauliflower to the pan and bring to a boil. Reduce to a simmer and cook for another 5 to 10 minutes or until the potatoes are fork tender.
  4. Adjust seasonings and serve.
Clean Corn Chowder

Clean Corn Chowder

Irish Vegetable Soup

Irish Vegetable Soup

Tuscan Bean Soup

Tuscan Bean Soup

 

Chuck’s Venison Chili

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Chuck's Venison Chili

September ushers in a whole new season of food in our house; a season that I always get excited about. Warm beverages, comfy layers, fall colors, are always awesome, but for me, in fall it’s the food; squash, soups, tomato sauces, roasts, stews, corn and peppers abound. I get excited thinking about the smell of simmering sauces and the anticipation of a slow cooked meal coming to fruition without passing out from heat stroke like one does in the summer months.

Even Chuck gets excited about some of his favorite dishes this time of year, Squash Soup with Smoked Cheddar, Lamb & Leek Shepard’s Pie, Chicken Pot Pie, and Spaghetti and Meatballs. Now, there is one dish that I don’t even attempt to make any more this time of year, because Chuck and his father have perfected it, and that is chili. There’s no need for me to get involved with this time-honored tradition of father-son culinary expertise. They have it down.

Chucks Venison Chili

Chili is one of those often contested American dishes, If this were Texas they would denounce this recipe for its beans, but in the Northeast, this is how we do it, and how we like it; filling and hearty with meat, beans, and lots of thick flavorful sauce. We top it with sour cream, cheddar cheese, chives, olives, parsley or whatever else our hearts desire, but usually with a side of cornbread. I’ve also been known to eat leftovers cold and straight from the pan with crackers, because hey why not?

Now Chuck will make it with any number of meat types, but the favorite in our house uses venison. If you prefer it does work with just about any other type of ground meat, however. If you are looking for more info on how we prepare our venison grinds, check out this post.

Chucks Venison Chili

Chuck’s Venison Chili

  • 1 tablespoon olive oil
  • 1 lb ground venison
  • ½ a medium onion (chopped)
  • 1 clove garlic minced
  • 1 jalapeño pepper (diced)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 15 ounce can red kidney beans, drained & rinsed
  • 1 15 ounce can black or pinto beans
  • 1/2 cup corn (fresh or frozen)
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can tomato sauce
  • Salt & pepper to taste
  1. Heat oil over medium high heat in a large thick bottomed sauce pan or Dutch oven. Add venison, and onion, and cook until the venison is browned, breaking it up into crumbles.
  2. Add garlic, jalapeno, and spices stirring well to combine. Cook for an additional minute.
  3. Stir in the beans, corn, and tomatoes until well blended.
  4. Bring to a boil and reduce to a simmer. Cover and cook for 8 to 10 minutes.
  5. Remove from heat and serve.

Get this recipe and more in my Venison eCookbook

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