Recipes my sister wants....

Paula's Golden Split Pea and Potato Soup

2 C yellow split peas, soaked over night and drained
1 large ham bone (or several small ones)
1 celery rib, chopped
1 large carrot, chopped
1 sweet onion, chopped
2 med. golden potatoes, chopped
3 leeks, washed, trimmed, and chopped
1 C diced ham
water
butter for saute`
seasoning as needed


Saute` onion in butter until translucent. Add leeks and saute to soften. Add ham bone, soaked peas, celery, potatoes, and carrot. Add water to cover (about 6 cups). Bring to a boil, then cover and lower to a simmer. Cook for at least 2 hours, to obtain as much flavor from the bone as you can. Any meat that was left on the ham bone should be falling off.

Remove ham bone, and any large pieces of meat that may have cooked off of it. Dice the meat, and set aside with the other diced ham. Discard bone.

Cool soup enough so you can work with it without getting burned if it splashes you. This is also a good opportunity to skim off any unwanted fat (I have not found any fat when I have made this soup).

Put through a ricer, or puree with a stick blender, or in a conventional blender.

Add diced ham to smooth soup, and reheat to serve! (if you want a chunkier soup, only puree/sieve half of it)

The soup is not likely to need any seasoning, but season to taste if desired.

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Paula's home made tomato soup with pesto and beans


1 small sweet onion, diced (can substitute the white portion of one large leek)
1 small zucchini, diced
2 cloves garlic, pressed
1 t olive oil (try not to add more...there's oil in the pesto!)
1 15 oz can crushed tomatoes
4 cups "Imagine foods" veggie broth
2 14 oz cans great northern beans, drained and rinsed
1 or 2 T jarred pesto (depending on how much you like the flavor of pesto!)
salt and pepper to taste
fresh lemon juice

Saute the onion in the olive oil until transparent. Add zucchini and cook briefly. Add garlic, but be careful not to burn. Once garlic has become fragrant, and has been incorporated with the onions and zuke, add tomatoes with juice, broth, salt and pepper. Bring to a boil, then add pesto, cover and reduce to simmer until vegetables are very tender.

Remove from heat, cool, and use immersion blender, or conventional blender, to puree.

Then, add beans, return to heat, and bring to simmer. Cook for 10 minutes, until beans are hot. Add lemon juice just before serving.
Top with grated romano or parmesan cheese, and serve with your favorite bread, or a crisp salad.