Split Pea Soup with Herbes de Provence

This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.

1 Tbs safflower or canola oil

1 Tbs finely minced garlic

2 cups coarsely chopped onions

1 tsp each dried basil, oregano and rosemary leaves

1 tsp whole fennel seeds

1 large bay leaf

2 large carrots, halved lengthwise and cut into 1/4-inch slices

2 large celery ribs, diced

6 cups boiling water or vegetable broth

2 cups dried green split peas, picked over and rinsed

1/4 cup inced fresh parsley

Salt to taste

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Read the complete recipe and directions at truestarhealth.com.

Cajun Gumbo with Faro, Black-Eyed Peas & Kale

1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced 
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional
 

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Read the complete recipe and directions at Leafy Greens and Me.

Creamy Quinoa Corn Chowder with Baby Spinach

This soup is healthy, fresh, and delicious!

• 3/4 cup white quinoa, rinsed
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 small jalapeno pepper, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 sweet potato, diced
• 1 cup fresh or frozen corn kernels (3-5 cobs if you’re using fresh, reserve the cobs for the stock)
• 1 handful of chopped cilantro
• 8 oz baby spinach
• salt and/or pepper for taste
• extra cilantro, paprika, extra virgin olive oil and fresh pepper for garnish/serving

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Read the complete recipe and directions at What's Cooking ~ Fine dining my way.