Simple, Tasty Beet Soup

It's the root vegetable season and beets are one of the most overlooked foods around. It's such a shame, too. They provide a fantastic sweet taste and contain a wealth of nutrients. Anyways...here's a quick and easy way to enjoy these delectables.

1 medium beet, peeled and sliced
1 small onion, cubed
1-2 garlic cloves, minced
1 medium carrot, peeled and sliced
1 slice green or red cabbage
3 cups water
1/2 teaspoon Italian seasoning

Place all ingredients into either a crockpot or stovetop pan. For crockpots, cover and cook over high heat for 3-4 hours. For stovetop cooking, cover and cook over medium heat until veggies poke done.

Serve while warm with some wholegrain crackers or bread.

Store leftovers in airtight container and refrigerator. It can also be frozen for future use.

Slow Cookin' Split Pea Haven

Here's a healthy recipe for a soup that can be slurped via a straw. I developed it while becoming acquainted with my crock pot oh..so many years ago. This recipe came in particularly handy while I was recuperating from my fractured jaw. It's also perfect for times when you want good nutrition without having to take the time to chew your food.

The longer you cook the mixture, the softer the veggies become. I like to cook it until everything purees together in one wondrous blend.

Slow-Cookin' Split Pea Haven

6 cups water

2 cups split peas, rinsed

1 medium carrot, sliced and peeled

1 small onion, peeled and sliced

1 T Italian seasoning

1 small stalk broccoli, peeled to remove thick outer coating

1-2 garlic cloves, minced

1 cup cabbage

* Place all ingredients into crockpot. Stir thoroughly. Set crockpot setting on HIGH.

* Cover and cook for five hours. Stir occasionally throughout cooking time to prevent sticking.

* Cooking times vary, so check periodically.

* Serve warm with a slice of wholegrain bread or crackers.

* Store leftovers in airtight container in refrigerator.

* Soup can also be frozen for later use.

NOTE: For a non-vegetarian version, you can add a skinless and boneless chicken breast or pork tenderloin to the pot. When done, the protein will easily fall apart with a fork.

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Cheap and Super Healthy Soup

These days, everyone is looking for ways to stretch the dollar. It's not as difficult as you may think. Make your own homemade soup to last a few days for a fraction of the cost of commercially-prepared soups. Here's a well-tested recipe for split pea soup..It may not smell that good when being cooked, but the taste is well worth it!

Split Pea Soup
6 cups water
2 cups split peas
1/4 cup broccoli, diced
1/4 cup carrots, peeled and sliced
1/4 cup onions, diced
1 teaspoon Italian Seasoning spices (oregano, rosemary, thyme and parsley)
2 Bay leaves, if desired

Place the water into a crockpot. Add the remaining ingredients. Stir thoroughly. Set the temperature to high. Cook for 5-6 hours.

Adding the vegetables from the beginning will allow them to "melt" into the peas, making a wonderful puree. If you want to bite into veggies, add the veggies during the last two hours of cooking.

Serve with bread, crackers and a salad for a complete meal.

Store leftovers in an airtight container in your fridge.

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