Split Pea Soup

From: Taste of Home Cookbook

I was not a big soup eater until I realized how practical it is for meals on a budget.  Amazingly, my tastes changed right along with that mind set.  Here's a soup recipe I've made twice this fall and will make again.

Ingredients

• 1 package (16 ounces) dried split peas
• 2 cups diced fully cooked lean ham
• 2 diced carrots
• 1 medium onion, chopped
• 1 stalk celery, diced
• 2 medium potatoes, cubes
• 4 cups chicken stock
• 4 cups water
• 1 tsp majoram
• 1 tsp poultry seasoning
• 1/2 tsp basil
• 1/2 tsp pepper

Directions

• Put all ingredients in a stock pot.  Bring to a boil. Reduce heat and cook for 1.5 hours.

 Last night while eating I figured this soup cost about $3.80 to make and easily makes two meals.  It's also great for company.  Serve with Artisan Bread Rolls. 

Makeover Baked Potato Soup

Makeover Baked Potato Soup

Ingredients:
3 medium potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup plus 3 tablespoons all-purpose flour, divided
6 cups reduced-sodium chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups milk
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, for garnish

Directions

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
4. In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired. Yield: 8 servings (2 quarts).