Soup week

It was supposed to be a soup week. But as always there were a few hold backs.

Monday - White chili
Tuesday - Split pea soup
Wednesday - Chicken tortilla soup
Thursday - Lentil soup
Friday - Hearty cream of chicken soup

On Monday, when I was about to cook dinner, I discovered that I didn't have any white beans. I usually always do. Beans are a staple in my house. I did have dry white beans, but seeing that it was half an hour before dinner, I had no time to cook the beans. So we ended up having a regular chili, that turned out delicious.

On Tuesday, I did make split pea soup. We don't eat bacon often, so having a soup with bacon is a treat. Unfortunately, half of that delicious crispy and salty bacon doesn't make it the pot :) Husbik (aka my husband) took the leftovers to work, and when he came home complemented my soup again.

On Wednesday, our family went to the nursery to look at the trees, so we ended up eating out.

On Thursday, I felt like pure vegetable, so we had steamed broccoli, cauliflower, and carrots with mashed potatoes and delicious grilled lemon chicken.

On Friday (aka today) I am making Chicken tortilla soup. So good!

It's been very hot the last couple of days, so I guess I should be surprised that my soup week didn't quite work out.

Here is the recipe

Split pea soup with bacon

1 onion, finely chopped

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

1 clove garlic

3 potatoes

2 bay leaves

1 ½ cup dried green split peas, rinsed

6 cups water

½ lb cooked ham, diced

6 slices bacon

Salt and pepper to taste

Chopped fresh parsley

Cut bacon into small pieces.  Dry-fry bacon in a large saucepan until crispy. Remove from bacon from the pan with a slotted spoon.

Add the onion, carrots, and celery to the fat in the pan and cook until soft, about 5 minutes. Add garlic and sauté for 1 minute longer.

Add the split peas, potatoes, water, and bay leaf, raise heat to high and bring to boil. Reduce heat to medium-low, cover and simmer for 50 minutes hour. Add diced ham and simmer for another 10 minutes.

Using a blender, puree HALF of the soup until smooth and creamy. Return to the pot with the soup and reheat if necessary until very hot.

Ladle into warmed soup bowls; sprinkle with crumbled bacon and parsley over tops. Serve.