Tag: soup recipe

Sicilian Split Pea Soup!

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!


Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!


Here is the recipe…

Sicilian Split Pea Soup

4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.



Cookout Leftovers Taco Soup!!

It is hard to get back into the swing of life after a long holiday weekend! Do you have leftover hamburgers, pulled beef or pork, or maybe some grilled chicken or shrimp?

I have a quick, easy dinner recipe for you!! Dinner in less than one hour!

Get rid of the lingering leftovers and be on top of dinner!!
Get rid of the lingering leftovers and be on top of dinner!!

Cookout Leftovers Taco Soup

2-3 cups of leftover beef, pork, shrimp
1 35 oz. can whole, crushed, or chopped tomatoes
1 15.5 oz. can black beans
1 16 oz. bag frozen corn
4 cups water
1/4 cup taco seasoning (Note: you can sub chili powder if you are out of taco seasoning!)
Salt and pepper to taste

Optional: If you have an onion and/or a pepper you can chop and throw them in. Not necessary!

Shred, chop or dice your leftover meat or fish.
Add all ingredients to a stock pot on medium heat and stir.
Cook until hot!

Serve with a dollop of sour cream and shredded cheese. Maybe even some leftover tortilla chips!!