I was looking forward to leftover Pumpkin, Bean, and Quinoa Soup.
I seriously couldn’t think about anything else for a solid hour before lunch except for that soup. It’s THAT good! I ate a nice, big bowl of it with a slice of toasted cracked wheat sourdough bread topped with Earth Balance and sprinkled with garlic salt. Mmmm.
The afternoon was spent running a couple errands and planning which recipes I’ll be cooking in the next week, as well as making my grocery list. I was supposed to go grocery shopping today, but wasn’t quite done with my planning yet. So, I’ll go first thing in the morning.
I don’t know about the rest of you, but when our food supply dwindles, I always like to see how many meals I can make with the little bit of food that’s neglected and forgotten in the fridge, freezer, and cupboards. Making something out of nothing. I come up with some of the best recipes that way.
I scored today because I found a bag of split peas that I’d forgotten about. I had everything else that’s required for split pea soup already on hand. And, as I type this, the soup is simmering away on our stovetop and our house smells heavenly. Granted, it will be one heck of a late dinner when I finally eat it tonight, but that’s beside the point. Yay me for getting creative with my leftover meal ingredients!
Inspired by Deborah Sah’s recipe on AllRecipes.com
Split Pea Soup
- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 bay leaves
- 3 cloves garlic, minced
- 1 lb. split peas
- 12 cups water
- 3 carrots, coarsely grated
- 3 stalks celery, chopped
- 1 vegetable bouillon cube
- 1 1/2 tsp. salt
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. black pepper
- 1/2 cup quinoa
In a large pot on the stovetop, over medium-high heat, add the oil, onion, celery, bay leaves, garlic, carrots, and onion and saute for 5 minutes, or until onions are translucent.
Add the peas, water, vegetable bouillon, quinoa, salt, parsley, basil, thyme, and pepper. Bring to a boil. Then cover and reduce heat to low. Simmer for 2 hours, stirring occasionally.
After two hours, if the peas and vegetables aren’t tender, continue cooking until they are (another hour). Our soup was ready after two hours. (For a double batch, it can take up to 4 hours, so plan ahead).
Sweet Daddy called this meal “delicious and very satisfying”. (I’d say that’s a success!)
Another meal that I’ll make tomorrow (with ingredients already on hand) is Chinese Chickenless Salad. We still have a few cabbages in our garden that need to be used, as well as some overgrown green onions. I’ve already got all the other ingredients, except the lemon juice. I might have to try something new and use lime juice this time.
Tomorrow night I could make a veggie stir-fry. We’ve got brown rice, frozen and fresh veggies, onion, garlic, and stir-fry sauce. This is one of my favorite meals and so easy too.
I also have everything needed for a delicious batch of Crockpot Vegan Navy Bean Soup. That alone is enough to feed us for a few days. We even have a bag of spinach and a bag of salad mix for a big salad to go with it.
Or I could use that spinach to make some Green Smoothies for breakfast.
Who was I kidding? We’ve got enough food to last us another week. Who needs to go grocery shopping? I sure don’t!