Hearty Split Pea Soup

IMG_6766In the winter, I love making a variety of soups. Not only are they filling, they are loaded with vitamins and nutrients that your body needs to get you through the cold winter.

Over the years, I’ve experimented with different ingredients in my soups, along with the different types of split peas. I used to love green split pea soup, but over the last several years, my palate has changed; and now, my favorite is yellow split pea. It tastes a lot lighter is more flavorful than the green.

Split peas have about 10 grams of protein and fiber per serving. Yellow split peas are an excellent source of B vitamins, rich in the amino acid tryptophan, and contain potassium. So, if you’re looking for a heart-healthy soup, try yellow split pea! It pairs perfectly with a glass of wine.

Here’s how I make mine:

Ingredients:

8 cups of vegetable broth or water (I use organic vegetable broth, no salt)

1 package of yellow split peas (sorted and rinsed)

2 cups green cabbage, diced

2 cups carrots, sliced

1 medium onion, diced

1 tbs olive or canola oil

1 ½ tsp sea salt

1 tsp ground black pepper

½ tsp hot pepper (optional)

Directions:

Heat oil. Add diced onions and sauté until golden (usually 5-10 mins).

Add carrots and cabbage, stir, cook for 1-2 minutes to soften; then add peas and vegetable broth, stir thoroughly. Cover pot. Bring to a boil. Cook for one hour on low.

Add sea salt, ground black pepper and hot pepper (optional). Cook an additional one hour on low.

Be sure to mix every 20-30 minutes. The peas can thicken quickly, and you don’t want a burned layer on the bottom of the pot.

If you make the soup, be sure to let me know how you like it.

Enjoy!

Easy Winter Soup—Hungarian Style

Since I’m on the road to recovery from the flu (ugh, it’s been a rough a week—and yes, I did get the flu vaccination!), I thought I’d share a favorite recipe of mine. After a week of broth and veggie soup, I’m ready for something else that has a little more flavor—and kick!

The real name for this dish is paprikás krumpli (pronounced: POP-ree-kahsh KROOM-plee). It’s known as the Hungarian “peasant” dish, yet it is enjoyed at any time of day by everyone in Hungary.

This recipe has been handed down from my Hungarian grandmother (on my dad’s side) and is very easy to make. I learned to cook this at an early age, and it’s only gotten better over time.

The secret ingredient is the paprika. If you can get your hands on Hungarian paprika, it will taste that much better. (Not at all paprika tastes the same.)  Whether you like spicy or not-so-spicy, this dish can be adjusted to your taste buds.

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Ingredients:

2 medium onions (yellow, not sweet); diced

1 red pepper (sliced thin)

1 large tomato (diced)

4-5 large potatoes (Idaho are best)

2 tbsp Hungarian paprika

1-2 tbsp Hungarian hot paprika (adjust to preference)

1 tsp sea salt

½ tsp black pepper

caraway seeds

olive oil for sautéing onions

water

Directions:

  • In a large soup pot, heat oil on medium. When hot, add the diced onions and sauté until golden (usually 10-15 minutes). Stir often.
  • Remove from fire and add in the Hungarian paprika. If you like it spicy, add in as much of the Hungarian hot paprika as you like, up to 2 tbsp. Stir until all onions are coated with paprika.
  • Add diced tomatoes, sliced peppers, and potatoes. Mix well.
  • Add enough water to cover the potatoes.
  • Add in sea salt, black pepper and a sprinkling of caraway seeds. Mix well.
  • Bring to boil, then simmer for 20-25 minutes.

img_6841The paprikás always tastes best the next day when all the juices have soaked into the potatoes, but can be enjoyed immediately.

If you make this dish, please let me know what you think in the comments section below.

Élvez! (Enjoy!)