Black Bean, Ham, and Pumpkin Soup

I was digging through my cookbook...which is actually a huge binder, jam-stuffed with loose recipes (and some actually inserted into the binder).  It's a total mess (and here is a photo for you).  Anyway, I came across a recipe I made for the first Halloween party my husband and I hosted (in 2007--the year we met, aww, how sweet).  It is for Black Bean and Pumpkin soup...which might sound weird to you at first, but it was SO darn tasty...and it also looks really cool served at a Halloween party.  Although you an obviously serve it anytime.  It's a great, hearty soup for autumn.  It's also super-easy to make and so healthy for you.

Ingredients:
3 (15 oz) Cans Black Beans, Rinsed and Drained
1 (16 oz) Can Diced Tomatoes
2 Tbsp. Extra-Virgin Olive Oil
3 Tbsp.Minced Onion (or Chopped Onion, again, given my aversion, I go with minced)
3 Tbsp. Minced Garlic
1/2 tsp. Black Pepper
3 1/2 - 4 Cups Beef Broth (Sodium-Free)
1 (15 oz.) Can Pumpkin Puree
1/2 Lb. Ham, Cut Up (You can use either slices and cut into 1-2" squares, or buy a hunk of ham and cut into 1" cubes--your choice)
3 Tbsp. Sherry Vinegar

Directions:
1.  In a large bowl, use your immersion blender to puree 1/2 the beans and the tomatoes.  If you don't have an immersion blender (then go get one!), then you can just puree the beans/toms in your blender or food processor.

2.  Heat your crockpot to low heat.  Add in all of the ingredients, including the bean puree. (Aside: is it weird that EVERY time I say/write "all of the ingredients," I get all excited--given my blog title?  Ok, yes, it is weird, weirdly nerdy).
3.  Stir until well-combined, cover, and heat for 2-3 hours, or until hot and slightly thickened.

Serve immediately, topped with a dollop of sour cream (if you prefer), and Enjoy!

Potato, Leek & Ham Soup

More soup!  I also decided to make a delicious potato, leek, and ham soup, filled with flavor from some ham and turkey bacon.  There is something comforting (and obviously, warm) about a nice, big bowl of soup.  This is a great recipe to make (and freeze if you'd like) when you have a lot of extra potatoes (which I do, since buying 5-10 lb bags is often much cheaper than buying potatoes individually) you need to use up.

Ingredients:

• 3 Tbsp. Butter
• 3-4 oz (6-7 strips) Turkey Bacon 
• 3 Leeks (green portions removed, chop the white and light green parts)
• 1/2 Cup Dry White Wine
• 8 oz Cooked, Boneless Ham, diced (I love Hormel's Natural Choice, because it's nitrate-free)
• 5 Cups Chicken Broth (sodium-free)
• 2 lbs Russet Potatoes, diced (about 6-8 medium-sized potatoes)
• 1 tsp. Thyme
• 1 tsp. Marjoram
• 1 tsp. Pepper
• 1/2 Cup Milk (or cream or half-and-half for the more indulgent)
• For Topping the Soup:  Chives/Green Onions and Monterrey-Jack shredded cheese

Directions:
1.  In Dutch Oven, or large stockpot, melt the butter and add the turkey bacon.  Cook for 5-7 minutes, or until bacon is cooked.
2.  Stir in chopped leeks and cook another 5-6 minutes, or until leeks are soft.
3.  Pour in the wine and bring to a gentle boil.
4.  Add in the ham, chicken broth, potatoes, thyme, marjoram, salt, and pepper.  Bring to a boil for a few minutes.  Reduce heat to low and simmer for 30 minutes, or until the potatoes are quite soft.
5.  Remove soup from heat and working in batches, puree the soup in a food processor or blender (I used a blender).  If you have an immersion blender, you can puree the soup right in the pot (I don't).
6.  Stir in the milk.  Serve immediately.  Top with chives and a little Monterrey-Jack cheese.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Split Pea & Ham Soup

A cold, icy day calls for soup-making!  I've actually never made split-pea soup before today, so this recipe is a new one I'm trying out (and of course I taste sampled before posting--it's awesome).  It's a modification of one from Better Homes and Gardens, one from Martha Stewart, and one from my father-in-law, Daryl.  I hope you enjoy it!

Ingredients:

• 1 1/2 Tbsp. Olive Oil
• 5-6 Medium Carrots, Chopped (about 2 Cups)
• 5-6 Stalks Celery, Chopped (about 2 Cups)
• 1/3 Cup Dried Minced Onion
• 4 Cups Water
• 4 Cups Chicken Broth (no-sodium)
• 1 lb Cooked Boneless Ham (I love Hormel's Natural Choice because it is nitrate-free!)
• 1 16-oz Bag Dry Split Peas, Rinsed and Drained
• 2 tsp. Dried Thyme
• 2 tsp. Dried Marjoram
• 2 tsp. Ground Black Pepper

Directions:
1.  In a large Dutch oven, or large stockpot, heat oil over medium heat.  Add carrots, celery, and onion.  Cook until vegetables are tender, about 5-7 minutes.
2.  Add water, broth, ham, and split peas.  Bring to a boil for a few minutes.  Stir in thyme, marjoram, and black pepper.
3.  Reduce heat to medium-low, Cover, and Cook for about 40-50 minutes, or until peas are soft.

Serve and Enjoy!  Season with a little sea salt and black pepper if you desire and eat with some wheat saltine crackers.  Yum.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.  

Tortilla Roll-Ups

With Holiday parties and the Superbowl coming up, I thought I'd post a party snack!  I made these earlier this week for a Junior League Holiday Party I attended.  They are easy to make and are a yummy finger food.  I made two different types of tortilla roll-ups, the "healthy" versions: Dill and Ham Roll-Ups and Crab Roll-Ups.

Dill and Ham Roll-Ups


Ingredients:
1- 8oz Package Neufchatel Cheese (lower in fat and calories than regular Cream Cheese)
2 tsp. Dill
1 tsp. Garlic Powder
1/4 Cup Chopped Green Onions
2 - 10" Flour Tortillas (or Whole-Wheat)
12-14 slices of Deli Ham (6-8 oz package)

Directions:
1.  In a small bowl, stir together the Neufchatel cheese, dill, garlic, and chopped green onions.
2.  Spread half of the cheese mixture on each of the tortillas.  Spread 6-7 ham slices on top of each tortilla.
3.  Roll up tightly.  Wrap in plastic wrap and refrigerate for 1 hour.
4.  Remove from refrigerator.  Slice each tortilla roll-up into 1" slices.
Serve and Enjoy.

Crab Roll-Ups

Ingredients:

1 - 8oz Package Neufchatel Cheese (lower in fat and calories than regular Cream Cheese)

1/4 Cup Cocktail Sauce 

8 oz Package Crab Meat (I used imitation actually)

1/4 Cup Chopped Green Onions

2 - 10" Flour Tortillas (or Whole Wheat)

Directions:
1.  In a small bowl, stir together the Neufchatel cheese, cocktail sauce, crab meat, and chopped green onions.  

2.  Spread half of the cheese/crab mixture on each of the tortillas.  

3.  Roll up tightly.  Wrap in plastic wrap and refrigerate for 1 hour.

4.  Remove from refrigerator.  Slice each tortilla roll-up into 1" slices.

Serve and Enjoy.  You can serve with side of cocktail sauce if you'd like.