Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • tsp ground cumin
  • tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

Chinese Chicken Cabbage Soup

Chinese Chicken Cabbage Soup is a full-flavored soup with an Asian flair! It’s low in calories which makes it perfect for a snack or light meal any time of day!

Chinese Chicken Cabbage Soup
Chinese Chicken Cabbage Soup

Chinese Chicken Cabbage Soup

 

1 tbsp. lemon juice

1 tbsp water

1 tbsp. Cornstarch

1 tsp. kosher or fine sea salt

1 egg white

12 oz skinless, boneless chicken breasts

4 teaspoons toasted sesame oil

3 tablespoon ginger, grated

5 clove garlic minced (5 tsp)

2 dried Thai chili pepper, optional

8 cups chicken broth low sodium

3 carrots, thinly sliced

2 celery stalks, thinly sliced

¼ cup soy sauce

2 tbsp rice vinegar

1½ tbsp dried cilantro

¼ cup tablespoons hoisin sauce*

1 can sliced water chestnuts, drained (8 oz)

4 cups Napa (Chinese) cabbage shredded (1 lb)

Salt and pepper to taste

 

In a medium bowl, whisk together the lemon juice, water, cornstarch, and salt. Add the egg white and whisk until frothy. Cut the chicken breasts crosswise into thin strips. Stir in the chicken the egg mixture and stir to coat. Cover and set aside to marinate for 30 minutes. The chicken can be refrigerated for up to 1 day before continuing.

Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chilis.  Saute until fragrant, about 30 seconds.

Add chicken broth, carrots, celery, soy sauce, rice vinegar and cilantro.  Bring to boil over high heat.  Lower to medium-low and simmer for 30 minutes.

While the soup is simmering, fill a medium saucepan two-thirds full with water and bring to a simmer over medium-high heat. Add the chicken and stir to separate the pieces.  Boil for 1 minute. Drain in a colander and rinse under cold water. Transfer the chicken to a bowl and set aside.

When broth is done simmering, add hoisin sauce, water chestnuts, cabbage and chicken.  Cook until chicken is no longer pink, about 3 minutes.

Add rice or noodles if desired.  Serve hot.

*To make hoisin sauce mix together ¼ cup barbecue sauce, 1 tbsp. Molasses, 1 tsp soy sauce, ½ tsp Chinese five-spice powder or garam masala

6 servings, `196 calories per serving excluding rice or noodles

Hack:  Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.

Hack:  If adding rice or noodles, Cook and store them separately from the soup.  This will keep them from getting soggy.

Hack:  Use leftover cabbage to make Homemade Chinese Dumplings!

Hack:  Dehydrated vegetables will work nicely in this recipe, using 1/3 cup dehydrated carrots,  2 heaping tbsp dehydrated celery and 1¼ cup dehydrated cabbage.

Vegetarian Tortellini Soup

 

Vegetarian Tortellini Soup
Vegetarian Tortellini Soup

Vegetarian Tortellini Soup

 

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced (2 tsp)

¾ cup tomato paste

2 cups tomatoes, chopped

1 cup vegetable broth

1 tsp sugar

1 bay leaf

½ tsp Italian seasoning

½ tsp salt

1 cup cheese tortellini

 

Heat oil in a saucepan over medium heat.  Add onion and saute until tender but not brown, 5-7 minutes.  Add garlic and saute until fragrant, about 1 minute.

Add tomato paste, tomatoes, broth, sugar, bay leaf, Italian seasoning and salt.  Bring to a simmer and add tortellini.

Simmer until tortellini is tender, 10-12 minutes or according to package directions.  Add additional chicken broth to thin soup, if desired.  Remove bay leaf before serving.

3 servings, 300 calories per serving

Toasted Ramen Noodles

Toasted Ramen Noodles

Toasted Ramen Noodles

 

2 tbsp olive oil

½ onion, chopped

½ cup frozen peas

1 clove garlic, minced (1 tsp)

¼ tsp salt

¼ tsp pepper

½ tsp parsley

2 oz block of plain, dried ramen noodles, slightly crushed

1 cup beef bouillon, hot

2 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 cup leftover beef or pork, chopped

 

Heat oil in a skillet over medium heat. Add onion and saute until onion is soft and translucent, 5-8 minutes. Add peas, garlic, salt, pepper and parsley. Saute until fragrant, about 1 minute.

Add crushed ramen noodles and saute, stirring continuously, until lightly browned, 3-5 minutes.  Turn heat up to medium-high.

Pour beef bouillon over noodles gradually to maintain sizzle in the pan and allow liquid to absorb, still stirring constantly.

Add balsamic and Worcestershire to the pan, scraping the bottom to deglaze.

Stir in meat and cook just until warmed through.

Serve immediately.

 

2 servings, 360 calories per serving


Hack:
½ cup frozen onions can be substituted for fresh onion in this recipe.

Hack:  Dehydrated vegetables can be used in this recipe.

 

Easy Homemade Ramen Noodles

These delicious and easy homemade ramen noodles are low-calorie and full of nutritious ingredients which make them a perfect choice for a snack or simple meal.

Easy Homemade Ramen Noodles

Easy Homemade Ramen Noodles

Course Side Dish, Snack, Soup
Servings 2
Calories 225 kcal

Ingredients
  

  • 3 cups chicken or vegetable stock
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1 tbsp fresh ginger, minced or grated
  • 1 clove garlic, minced (1 tsp)
  • 2 tbsp soy sauce
  • 1 cup chicken breast, cubed
  • 1 carrot, thinly sliced (1 cup)
  • 2 celery stalks, thinly sliced (1 cup)
  • 2 oz dry ramen noodles (1 block)

Instructions
 

  • In a large pan mix stock, parsley, chives, ginger, garlic and soy sauce. Bring to a simmer over medium heat.
  • Add chicken, carrots and celery. Simmer for about 10 minutes or until vegetables are tender and chicken is no longer pink.
  • Add ramen noodles and cook for 5 minutes or until noodles are tender.
  • Hack: Find plain, dry ramen noodles in the Asian section of the supermarket
  • Hack: Check the produce department of your local grocery store for single carrots or stalks of celery to avoid having to buy an entire package. Frozen carrots and celery would also work in this recipe.
  • Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Cooked leftover chicken can be used in this recipe. Add it in at the end of cooking the ramen noodles so it will have just enough time to get warm.
  • Hack: Feel free to substitute whatever vegetables and/or proteins you have on hand! You can also use whatever stock or bouillon you prefer.
Keyword Asian cuisine, Asian food, Asian side dish, chicken, homemade Asian cuisine, Homemade Asian food, Homemade Japanese food, Japanese, Japanese food, ramen, soup, Traditional Asian Food, traditional Japanese soup

Did you know that slurping your ramen is not considered rude in Asian countries?  As a matter of fact, it’s expected. Click here to check out some fun facts about this food!

Suggestion:  Love ramen?  Try some toasted ramen noodles or Asian coleslaw with ramen noodles.

Dehydrated vegetables can be used in this recipe!

Homemade Simple Butternut Soup

This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!

Simple Butternut Soup

Simple Butternut Soup

Course Soup
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 butternut squash (about two pounds), halved and seeded 
  • 1 Vidalia or sweet onion, peeled and quartered
  • 1 sweet potato, peeled and quartered
  • ½ tsp curry
  • ¼ tsp nutmeg
  • Dash of hot sauce (or to taste)
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 300°F.
  • Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
  • Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
  • In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
  • Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper. 
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Keyword butternut squash, homemade soup, low calorie, oven roasted vegetables, squash, sweet potato, vegan, vegetarian, winter squash

Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

Suggestion:  Serve this soup with some naan flatbread for a light meal or snack.

Homemade Garden Fresh Tomato Soup

Creamy, rich and bursting with brightness, this garden fresh tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich.  It’s also great with homemade butter biscuits for dipping!

Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

Course Appetizer
Cuisine American
Servings 4
Calories 110 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, coarsely chopped
  • 1 clove garlic, minced (1 tsp)
  • 1 tbsp flour
  • 4 cups fresh tomatoes, coarsely chopped (about 2 pounds)
  • cups vegetable broth
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tsp dried basil
  • ¾ tsp salt
  • tsp black pepper

Instructions
 

  • Heat the oil and butter in a large soup pot over medium heat.  Add onion and garlic.
  • And cook until soft but not browned, 5 to 7 minutes.  Stir in flour and cook for 1 minute.
  • Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper.  Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface.  Remove bay leaves.
  • Puree in batches using blender or food processor until smooth and return to pot to keep warm.  Add additional sugar or salt before serving, if desired.
  • Hack:  Put serving-sized leftover portions in a freezer bag or container and store them in the freezer for future use.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword fresh tomato recipe, fresh tomato soup, fresh tomatoes, garden fresh tomato soup, homemade soup, homemade tomato soup, vegan, vegetarian

For more ways to deal with an overabundance of fresh tomatoes during the growing season (or any time), click here for advice for saving them for later use!

error

Enjoy this blog? Please spread the word :)

Follow by Email
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
LinkedIn
LinkedIn
Share
Instagram