Vegetarian Split Green and Yellow Pea Soup

I woke up this morning in the mood for soup because it is really cold outside where I live. The winters are something I just cannot get used to. I lived down south for 18 years and seeing snow, ice and billowing winds are not one of my favorite things. The positive side of things is that it gives me the chance to experiment and taste all kinds of soups, and I really enjoy that.

Vegetarian Split Green and Yellow Pea Soup
Created recipe on 01/12 /2010

½ lb split green peas
½ lb split yellow peas
1 cup chopped carrots
1 cup chopped celery (use the inside of the celery with leaves)
½ cup chopped onion
2 cloves of chopped fresh garlic
1 to 2 tablespoons of extra virgin olive oil
Cracked fresh pepper
1 tablespoon parsley (I used dried because I did not have any fresh today)
6 cups water
1-1/2 teaspoons “Better than Bouillon” Vegetable base

Put green and yellow dried peas in a colander or strainer and rinse them well. Make sure you pick and inspect the dried peas well because sometimes there can be stones and other objects in the split peas.

Washed Split Peas

Make a sofrito with the carrots, celery, and onion in stock pot with olive oil. Add the washed split peas to the sofrito base with the water, chopped garlic and vegetable based bouillon. Cook all the ingredients for approximately 1 hour or until the yellow peas are soft to eat.

Note: split dried green peas cook faster than the yellow split peas.  This makes about 6 cups of soup. Serve with warm honey wheat bread.

Eat Healthy!

Vegetarian Split Green and Yellow Pea Soup

Learning Tip

Sofrito a Spanish word pronounced (tho free toe) is a base flavor to start a soup or casserole dish. Sofrito consists of a variety of vegetables that is minced or chopped and sautéed in an oil until completely cooked. I have experimented and found that carrots, celery and onions are a great way to provide a good base flavor for the soup. I don’t add garlic because I have burned the garlic before and it makes the sofrito very bitter. When the vegetables are sautéed, I think the vegetable flavor comes out more than adding all the ingredients together raw and in the pot all at once.

Sofrito Base



Asparagus Soup

Asparagus soup was something I feared trying to make for a long time. How silly of me! I decided to tackle my fear and make it with some leftover asparagus ends from last week’s recipe that I did not want to throw away. After adding different ingredients, the finale was the Greek Fage 2% yogurt lumped on top. It just made the soup perfect.

Asparagus Soup
Created recipe on 01/12 /2010

About 2 to 3 cups of asparagus ends, chopped and the white part of the bottom of the asparagus cut off because it tends to be very woody
About 1 cup of asparagus spears chopped
2 teaspoons of fresh thyme minced well
1 to 2 tablespoons of extra virgin olive oil
3 leeks white and green part washed and chopped in half moons
½ cup chopped onion
3 cloves of garlic minced
3 cups of chicken broth (I used Pacific Ocean because it was what I had in the refrigerator – you can use vegetable broth to make the recipe all vegetarian. I just wanted to use up the open box of broth)
1 cup of water
4 ounces of Neufchatel Cheese (this is less fat than cream cheese)
2% Fage Greek Yogurt

In a soup pot, sauté the chopped leeks on medium high heat until semi-soft about 5 minutes and then add the chopped asparagus ends to the leeks and sauté for about 5 more minutes. Add the onion, garlic and sauté for 1 minute. Add the broth and water and bring the mixture to a boil. Reduce the heat on the stove and simmer the asparagus mixture for about 20 to 30 minutes. Add the Neufchatel Cheese and blend all the ingredients in a blender or a hand held blender till all ingredients are smooth and blended into the stock. Add the thyme and cook for another 2 – 3 minutes till hot. Ladle the soup into a bowl and dollop with Greek 2% Fage yogurt.

Eat Healthy!

Asparagus Soup

Learning Tip

Do not throw away vegetables that have a bad appearance like brown spots and broken pieces. You can wash them and put them in a zip lock bag and freeze it for future recipes. If you plan on making a vegetable soup right away, these bad looking vegetables can serve as the base for the soup. Coarsely chop up the vegetables and sauté in olive oil to start the flavoring process and add different ingredients such as broth, spices to build-up your soup.


Chicken Tortilla Soup

Chicken Tortilla Soup
Created recipe on 06/11/2008

Chicken Tortilla Soup

1 can Campbell’s Cream of Mushroom Soup (lowfat/sodium version)
1 can Campbell’s Cream of Chicken Soup (lowfat/sodium version)
1 can Campbell’s Cream of Celery Soup (lowfat/sodium version)
1 can Campbell’s Cream of Cheddar Cheese soup (lowfat/sodium version)
16 ounces chicken broth (I used Pacific Natural Chicken Broth -has more flavor)
1 (15 ounces) Muir Glenn diced tomatoes
1 cup Pace hot picante sauce
1 (4.5 ounce) can green chilies
1/4 cup olive oil
1 medium onion chopped fine
6 cloves fresh garlic minced
1 teaspoon red chili powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 cup fresh cilantro or use dried if you can’t find fresh about handful
4 cooked chicken breasts or (2)
rotisserie chickens – meat pulled and chopped)
2 cups shredded reduced fat Colby/Monterey Jack cheese blend
Tortilla chips to sprinkle on top (optional)

These makes about 5 servings — I’ve doubled the recipe and froze the leftovers for a rainy day.

In large pot combine and whisk together all the soups. Add chicken broth, tomatoes, picante sauce, green chilies, chili powder, salt and pepper. Bring to a full boil over medium-high heat. Reduce and simmer for about 1 hour.

Saute onions in olive oil until soft and light brown takes about 8 to 10 minutes depending on how high heat is. Add minced garlic, cook for another minute and add onions and garlic to the soup. Add cilantro and chopped chicken. Simmer for about half hour. Stir in cheese and remove from heat.

Serve with toritlla chips on top if preferred.

Fried Tortilla Chips
6 flour tortillas cut into strips about 1″ x 3″ long
Corn Oil enough to make about 2″ in frying pan

Heat up corn oil till hot, add flour tortilla strips and cook until light brown. This goes fast won’t even take 5 minutes to cook all the strips.



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