Sweet Potato Split Pea Soup

A great split peas soup – feeds a crowd


2 tablespoons olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrot, diced
1/2 – 1 tsp salt
3 cups sweet potatoes, diced
4 garlic cloves, chopped
1 teaspoon pepper (I like white pepper for this soup)
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon smoky paprika
1 pound yellow or green split peas
5 cups vegetable stock
5 cups water
Tony Chacheres spice to taste (or other spice blend)
3 bay leaves


In a large stockpot on medium heat, saute the carrots, celery, onions and garlic with the olive oil, spices, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Add split peas, stock, water, bay leaves, and bring to a boil.

Reduce heat to low, add sweet potatoes, cover and simmer 60 minutes. Check seasonings, adjust if necessary.

At this point, you can serve it as is for chunky soup or puree part or all. (I use an emersion blender to blend it a bit.)

Avocado Soup with Chicken and Lime (quick)

Serves 4     10 minute prep      20 minute cook time


4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves – cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado – peeled, pitted and diced
1/4 cup chopped fresh cilantro


1. Preheat oven to 400 degrees F (200 degrees C).

2. Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.

3. In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.

4. Ladle soup into bowls and sprinkle with tortilla strips to serve.

Lentil soup with greens and ginger

Lentil soup with greens and ginger
Servings: 4 – Easy   Another perfect soup for a cold winter day. Based on Mayo Clinic lentils with spinach and ginger recipe

1 teaspoon white or black sesame seeds
1 tablespoon olive oil
1 shallot, minced
1 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 cup yellow lentils, picked over, rinsed and drained
1 1/2 cups vegetable stock, chicken stock or broth
1/2 cup light coconut milk or reg. and water
2 cups spinach, arugula, or greens
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro (fresh coriander)

Toast only the white sesame seeds before using. To toast, place the sesame seeds in a small, dry saute or frying pan over medium heat. Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute.

Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.

Stir in the spinach, cover and simmer for about 3 minutes longer. The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds.

Thai Salmon Curry Soup

This recipe is just too easy –


Thai Salmon Curry
Prep Time: 30 min | Cook Time: 45 min | Servings: 4 servings | Difficulty: Easy

2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste (or less of red paste)
3/4 pound carrots, peeled, cut into 1/2″-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1″ pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2″ pieces
@ 1 lb fish (salmon works) cut in cubes
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
salt and pepper and Tony Chacheres to taste

Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.

Add potatoes, coconut milk, and coconut can amount of water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt/pepper/Tonys. Add fish and cook for about 5 more minutes until fish is done. Check seasoning again. Divide curry among bowls and top with herbs.