So you’ve probably noticed I took a big time hiatus from FML and I apologize in advance for my negligence. Sometimes life takes over and we forget the important things in life…like taking 50 different pictures of a salad or re-testing pasta sauce until it’s just right. But I’ve reprioritized my life and I’m back on track!
Even during the craziness of my life, I came up with this recipe and it’s super quick and easy and can be enjoyed all week in between your two jobs, yoga classes, shopping spree, Sunday brunches, and endless errands.
Chilled Green Pea Soup
Makes 6 Servings
1 serving = 1 cup
Prep Time: 20 minutes
Cook Time: 25 minutes
- 1 tbsp olive oil, plus more for garnish
- 1 bunch green garlic, thinly sliced
- 1 small onion, thinly sliced
- 2# shelling or English peas (should be about 4 cups of peas once shelled)
- 1 quart chicken or vegetable broth
- ½ cup mascarpone cheese
Just a couple quick notes: Green garlic is usually available at farmer’s markets in the late spring. If your market doesn’t have green garlic you can substitute it with 4-5 cloves of regular sliced garlic. Also if you can’t get your hands on fresh peas, go ahead and use frozen. Just make sure they’re thawed before you cook with them!
Heat the olive oil in a large pot over medium heat. Add your green garlic and onions and sauté until lightly golden and soft, about 10-15 minutes.
Next add your peas and sauté for 2-3 minutes. Season with salt and pepper. Add your broth of choice and bring the mixture to a simmer. Cook for 6-7 minutes or until peas are tender, but not mushy.
Add the pea and broth mixture to a blender or food processor and process until smooth. (You might have to do this in batches). While the mixture is pureeing, add the mascarpone until fully incorporated and creamy.
You can either serve this soup warm or chilled. When serving, drizzle extra virgin olive oil on top and garnish with herbs or microgreens of your choice. Nums!
This will be one of the cheapest and most flavorful things you will ever make. I was actually shocked when I calculated the cost per serving of this soup. But beyond, the cost the soup is definitely delicious, filling, nutritious, and the perfect thing to keep in your freezer for those days when you don’t feel like cooking anything.
White Bean and Ham Soup
Makes 14 servings
1 serving = 1 cup = 5 Points Plus
- 2 medium onions, diced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 5 garlic cloves, minced
- 1# dry great northern beans, picked through and rinsed
- 3 bay leaves
- 10 sprigs of thyme
- 8-10 cups of water
- 2 ham hocks
- 14 oz canned crushed tomatoes
- 1 bunch kale, de-stemmed and roughly chopped
Spray your dutch oven or large stockpot with non-stick cooking spray. Sweat your onions, carrots, celery, and garlic until soft and tender (at least 13-17 minutes). Season with salt and pepper.
Add in your dried beans, ham hocks, bay leaves, and thyme sprigs. Stir to combine and cover with at least 8 cups of water. Bring up to a boil and then turn it down to a simmer and cover with a lid.
While the soup simmers, check the consistency and water level every 20 minutes or so. Adjust accordingly and keep stirring occasionally to make sure there is nothing sticking to the bottom of the pot.
After an hour or so added your crushed tomatoes and kale. (You might have to add the kale in batches depending on how large your pot is.)
Cook for another hour.
After 2 hours or so the ham hocks should be tender. Remove from the pot and let them cool for at least 20 minutes. When they are cool enough to handle remove all the meat from the bones (this will yield a small amount of meat, around 2-3 ounces).
Put the pulled ham meat back into the pot and continue to simmer until the beans are tender and the right consistency has been achieved. (You might have to add up to 2 extra cups of water throughout the cooking process depending on how water is absorbed into the beans or is evaporated. You can make the soup as thick or thin as you want.) Enjoy a bowl now and freeze the rest for later!
Here’s the cost breakdown:
- Onion $0.99
- Carrot $0.75
- Celery $0.50
- Garlic $0.25
- Beans $1.80
- Bay leaves $0.40
- Thyme sprigs $0.25
- Water FREE
- Ham Hocks $3.23
- Canned Tomatoes $1.50
- Kale $1.79
- TOTAL $11.46
- Divide by 14 servings $0.82 per serving