Trying to maintain the sense of balance in the house by cleaning out things that have been too long neglected and having to go in for an emergency work session has left me no choice but to create something quick and that does not require babysitting. Intro soup. A quick dish created with leftovers and already hands on goods left bubbling on it's very own for a few hours until I am good and ready to eat it.
Split peas and carrot soup:
4 c vegetable stock - (I make mine at home, rather than buying, it's cheaper and I think better for you, but that's just me. I save all the bits one would throw away from veggies when cutting up to make pretty or consume. Carrot tops and peelings, celery butts, onion and garlic skins. Save up until you have about 6 cups, if you don's cook regularly, you can freeze as you go, with a gallon ziplock freezer bag. It all cooks down the same. Add 6-8 C of water and 1 tbs salt, bay leaf and peppercorns and let simmer away on a sunday morning while reading or cleaning. Save the stock for up to 10 days in fridge or 6 mo frozen in cup size take out containers.)
4 c water
6 carrots sliced in circles
1 onion
1 bag split peas
1/3 c diced up ( leftover ) ham bits
1 clove garlic
1 tbs (leftover) bacon grease
2 tbs veg stock paste
1 tsp sugar
1 1/2 tsp salt
pepper to taste
1 tsp worchester sauce
bay leaf
lat all simmer on the stove for about 2 hours until good and melded flavors.
enjoy with crusty bread or crackers
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