I couldn't believe how easy and fast this soup came together. And it was delicious too! This recipe, adapted from one from the National Pork Board, is a veritable nutritional powerhouse. It's low in fat, cholesterol and sodium and loaded with fiber ... almost half-a-day's requirement ... folate, and potassium. And the lycopene in the tomatoes may help protect against heart disease and cancer.
I used, however, not only canned Mexican-style tomatoes but ones with chiles and it turned out SPICYYYY! So if you'd prefer a tamer version, use regular chopped tomatoes and a small can of mild Ortegas. I also crushed the oregano and lavender in my mortar and pestle to release their oils. The original recipe called for just chili powder; this has a lot more layered flavor that you can bring out even more with the cheese and cilantro. I paired this updated take on pork and beans with a slice of Ortega-laden gluten-free cornbread made from a mix and a simple green salad with oil and vinegar. It doesn't get any better than that!
By Jill Place
Who doesn't like split-pea soup! And this is my all-time fave recipe adapted from a very old crock-pot cookbook. Adapted to my own food sensitivities. But I'll give you the regular ingredients in parentheses. This makes a very thick and flavorful stew-like brew. And the added sausage ... MWAH!
As I'm sensitive, to onion, I substitute all recipes calling for it with fennel. When it's cooked, it has the consistency of onion and a much milder flavor than its raw counterpart. It's a little bit more expensive but definitely worth it. I'm also sensitive to celery (who would have thunk it?) so I omit it, add more of the veggies I do use (like more carrots here) and a few more grindings of salt. Believe me ... you don't miss anything in this highly flavorful soup!
By Jill Place