Five Brown Kids

I had a Peter Ripple overdose of pea soup in my childhood.  But some time in my mid-thirties it started to sound really good again.  Time cures everything.  I love, love, love it now.  Smooth and creamy, and a little salty.  Delicious. I use this recipe from Word of Wisdom Living . Ingredients: 1# ham bone with a little meat attached 4-6 cups water, or enough to cover ham bone 1-2 bay leaves 1 cup split peas, rinsed ½ tsp thyme, dried 1 T olive oil 1 medium onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 T butter 1 garlic clove, minced  1 new potato, cubed 1/2 tsp salt (but taste first as the ham contains salt) 1/2 tsp pepper, freshly ground 1/4 tsp red pepper flakes Tabasco sauce (optional) Directions: 1.  Place the bones with meat in a suitable pot with water and bay leaves.  Bring to boil and simmer 2-1/2 hours.  Basically, in this step you're making stock. 2.  Remove the bone from...

These are my favorite.  Warm on a chilly day and low calorie if you don't load on too many toppings. White Chili Bean and Barley Black Bean Taco Soup

This makes a tasty and healthy dinner. I really like the texture and flavor of barley but before this I'd only had it in beef and barley soup. I think you'll like it Emily! Hearty Bean & Barley Soup 1/2 onion, diced 2 cloves garlic, minced 1 cup of baby carrots, diced 1 package of turkey Kielbasa, sliced into 1/2″ pieces 2 (32oz) containers of chicken stock 1 tsp Italian seasoning 1 cup pearled barley 2 cans of Navy beans, drained (I used Great Northern) 1 can of diced tomatoes In large sauce/soup pan, over medium-high heat, saute carrots, onion, garlic and kielbasa in oil for a few minutes. Reduce heat and cook 5 minutes. Add the broth, Italian seasoning, and barley, bring to a boil, then reduce heat to low and let simmer for 40-45 minutes until barley is cooked. Add beans and tomatoes and let simmer for a few more minutes before serving. Source .

Trevor Jensen makes the best black bean soup I've ever tasted. But it was full of bacon! This healthier version is light and fresh and really tasty with some yummy salsa on top. And my kids will eat just about anything if it's served with tortilla chips. (I love how all the carrots and celery just disappeared in the blending too - and don't forget to toss in a handful of cilantro) Black Bean Soup Recipe by Our Best Bites 1 T olive oil 4 large cloves garlic, roughly chopped 3/4 C diced carrots (about 2 med carrots) 3/4 C diced celery (about 2 ribs) 1 C diced onion (about 1 sm-med onion) 2 cans black beans, rinsed and drained 1 3.5oz can green chilies 2 cans low-sodium beef broth  (one can is plenty - otherwise soup is too thin) 1 t kosher salt 1/8 tsp black pepper 1/2 t chili powder 1/4 t cumin (I used more) 1/2 t dry oregano leaves 1 bay leaf 1 lime, juiced Optional Toppings: sour cream, tortilla chips, grated cheese, ...

1 lb. boneless, skinless chicken breast cooked in pan with oil until brown and then shredded in to bite size pieces (or use 1/2 of a rotisserie chicken) 56 oz. chicken broth 1 bay leaf 1 chopped onion Bring the above to a boil and then add the following: 1 cup rice 2 peeled carrots, chopped into 1/2 inch slices 2 stalks of celery, chopped into 1/2 inch slices 10 oz. bag frozen veggies (corn, carrots, peas etc) 8 ounces cream cheese Cook until rice is done. Emily brought over a big pot of this soup and it was divine. I'll be adding it to my recipe rotation asap.

This will use up a bunch of garden veggies. 2 cloves garlic, minced 1 medium onion, chopped 1 tbsp extra virgin olive oil 1 large yellow sweet pepper, coarsely chopped 1 medium zucchini, coarsely chopped 2 14oz cans of beef broth 2 cups of water 1 15oz can of cannellini beans, rinsed 8oz green bean, trimmed and cut into 1 ½ inch pieces 1 cup uncooked pasta ¼ coarsely chopped fresh basil 2 medium tomatoes, coarsely chopped 2 cups fresh baby spinach leaves Shaved parmesan cheese Preparation: In 4 quart dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth and 2 cups of water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. Simmer, covered, 10-12 minutes or until pasta is tender, stirring occasionally. Stir in basil, tomatoes, and spinach; heat through. Season with salt and pepper. Top with parmesan cheese.

Isn't this recipe in every Mormon mom's rotation? We love it and make it lots. Especially since Taye can whip it up by himself. Here he is chopping onions with swim goggles on for protection. 1 lb hamburger (or less) 1/4 cup diced onions 1 can diced tomatoes 1 can corn 1 can kidney beans, drained 1 11.5 oz can of V8 juice 1 package/envelope taco seasoning Corn chips, sour cream, chopped green onions and/or grated cheddar cheese for toppings. Brown hamburger in a large soup pot. Add onions and cook for a minute or two. Add in seasoning and stir. Add remaining ingredients except toppings and bring to a boil.

2 tbsp butter 3/4 cup celery finely chopped 1/2 cup finely chopped onion 1/2 carrot finely chopped 2 tbsp all purpose flour 2 teaspoons curry 4 cups chicken broth (2, 14.5 oz cans) 1 bay leaf 1/2 cup raisins 1/4 finely chopped apples 1/2 tsp shredded lemon peel 1/4 tsp salt 1/4 tsp pepper 1/4 tsp dried thyme 1/2 cup cooked rice 1/2 cup finely chopped cooked chicken 1/2 cup milk or light cream 1. In a large saucepan, melt the butter. Add the celery, onion and carrot. Cook until tender but not brown. 2. Stir in the flour and curry powder. Cook about 3 minutes. Add the chicken broth, bay leaf, raisins, apple, lemon peel, salt, pepper and thyme. Simmer for 15 mins. 3. Add the rice and chicken. Heat through. *Just before serving, stir in the milk or light cream. This is the perfect dinner for cool fall evenings. The curry flavor is delicious. If you don't have leftover cooked rice, add 2 tbsp uncooked rice (I use a lot more and that makes for a nice stew consistency instead of soup) to ...

Tuscan Bean Soup I don't think this will be a big hit with many kids, but it makes a delicious, healthy grown up meal. I loved it! 1 cup coarsely chopped carrots 1/2 cup onion, chopped 3 TBSP Olive Oil 2 15oz cans cannellini beans, rinsed and drained 1 32oz box reduced sodium chicken broth 2 tsp dried Italian seasoning 1 5oz package of baby spinach Freshly cracked black pepper Directions 1. In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. 2. Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with bread. Makes 4 servings.

This is a family favorite and should provide a much needed break from all the Christmas treats! Hearty Country Minestrone 1lb italian sausage links cut into half inch pieces 1 cup sliced carrots 1 cup chopped onion 1/2 cup sliced celery 1 cup drained corn 1 cup water (i just dump in the whole can of corn, liquid and all, and then leave out the water) 2 (14.5 oz) cans beef broth 1 (14.5 oz) can diced tomatoes with basil etc. 1 cup uncooked small pasta shells 1. cook sausage pieces, drain fat, add veggies (carrots, onion, celery) and cook and stir for 2 minutes 2. add remaining ingredients, except pasta, bring to a boil, reduce heat and cook 5-6 minutes 3. add pasta, return to boil. cook 5-10 minutes until pasta is tender. Leave time to cool off a bit and serve with yummy bread.

This recipe comes from the Orem, UT Park 6th ward cookbook and suprisingly it's tator tot and cream of chicken free. In fact this recipe is so good I would request it for my last dying meal. It's pretty ugly as far as soups go, but if you like cilantro and lime it's the bomb! Spray a large soup pot with Pam and saute: 1 clove of garlic, minced 1/2 cup chopped onion Add: 1 tsp chicken oxo 2 cans of chicken broth 1 4oz can green chilies, undrained 2 8oz cans white shoe peg corn, drained (Hominy) 1 tsp cumin 2-3 tbsps of fresh lime juice (or much more :-) 2 14oz cans of white/ northern beans drained Simmer gently and finish with: 2 cups of cooked and shredded chicken Serve topped with: crushed tortilla chips lime wedges fresh cilantro Mmm, mmm, mmmm...

I make corn chowder every now and then and it doesn't get many cheers at the table until I add these really fantastic homemade croutons: 1 loaf or half a leftover loaf of yummy white bread (artisan, italian, french, whatever) cut into 1 inch cubes few good shakes of olive oil few good twists of bread dipping spices if you have any, otherwise a shake of garlic salt Saute in a lightly greased frying pan until they are toasty brown and a little crunchy (stay with them, you don't want them to burn!) Serve with boring soup and wait for the empty bowls.

This is a recipe from Carrie's mom and it's one of our favorites. Saute together in a soup pot: 1/2 cup butter 1/2 cup diced onion one package sliced fresh mushrooms (about 1 1/2 cups) Then add: Four cubed potatoes Salt and pepper Enough water to cover it Simmer till potatoes are soft and then add: One head of chopped fresh broccoli (the more the merrier) 1 lb of velveeta cheese 1 can of evaporated milk 1 can of water Simmer without boiling until cheese incorporates. Don't count the calories! Serve with warm crunchy bread.