Here’s what you’ll need to create this hearty soup recipe (quantities are included in the recipe card below):

• Dried Green Split Peas – Make sure they are fresh. If they’re old, they’ll never soften, no matter how long you cook them. Check the sell-by date on the bag and look for a vibrant green color; pale peas are likely old.
• Olive Oil – Use regular or extra virgin, depending on your preference.
• Carrots
• Yellow Onion
• Leeks – If not available, green onions or a combination of shallots and more yellow onion work as a good substitute.
• Celery
• Chicken stock or broth – I recommend Better Than Bouillon Organic Roasted Chicken Base for rich, savory flavor.
• Ham bone (optional) – Can also use a ham shank (for more ham meat) or ham hocks (for more smoky. flavor) – whatever you have left over from your holiday ham, or you can find at nearby grocery stores. These add depth to the soup, but I’ve found it’s delicious even without it. I’ve included a note below in the instructions for slight modifications if you skip the bone.
• Cooked Ham – I use Country Ham, which is cured in salt and then smoked. Black Forest Ham is a more readily available substitute.
• Optional garnishes – A splash of dry sherry and a dollop of sour cream finish the soup perfectly.

Here’s all you have to do to create this easy split pea soup recipe on your stovetop. (Directions for how to cook Split Pea Soup in a Slow Cooker are included in the recipe card below).

1. Optional: Soak peas.
   In a medium mixing bowl, cover dried peas with water with 1 inch on top. Soak overnight. Drain, rinse, and set aside. Giving split peas an overnight soak isn’t always necessary, but I recommend it for my recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.
2. Sauté vegetables.
   In a large stockpot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
3. Add broth and bone; simmer.
   Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
4. Add peas; simmer.
   Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender.
5. Add ham; let soup rest.
   Remove the ham bone. Remove soup from heat, cover, and let sit for at least 30 minutes or refrigerate overnight. Letting the soup sit before serving is especially important for maximizing the flavor if not using a ham bone.

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

• Eggplant – see the Tip below for my recommendations on what type of eggplant to use
• Yellow onion 
• Garlic cloves
• Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained 
• Fresh thyme 
• Fresh chives
• Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
• Extra virgin olive oil
• Red wine vinegar 
• Kosher salt
• Fresh ground pepper

Here’s all you have to do to make this easy recipe:

1. Preheat the oven to 450 degrees. 
2. Prep eggplant.
   Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
3. Roast eggplant.
   Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. Cook onion, garlic and tomatoes.
   While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft. 
5. Add eggplant, herbs, and broth; simmer.
   Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar; purée.
   Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick. 
7. Heat and serve.
   Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives. 

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Chopped Apple Pecan Salad Recipe with Feta Cheese
• Easy Spinach Salad Recipe with Lemon Pine Nut Dressing
• Quick Homemade Drop Biscuits – Easy Recipe!
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Quick Herb Bread Recipe
• Italian Popovers

Trust me, once you try this incredible recipe, you’ll be hooked. Despite its impressive appearance, like all of my mom’s recipes, it’s surprisingly easy to make. Plus, it’s perfect for special occasions—I’ve served it on Valentine’s Day, Mardi Gras, Christmas Eve, and for birthday dinners. In short, here’s why I highly recommend this recipe:

• Easy and impressive dish that’s elegant while still rustic.
• Flexible ingredients – add, subtract, substitute to fit your tastes and what’s available.
• Super flavorful and aromatic broth.
• Can be made 1 to 2 days ahead, refrigerated, and reheated shortly before serving. 

Here’s what you’ll need to make mom’s version of this intensely flavorful dish, which can be found at your local grocery store or fish market:

• Butter – for softening the vegetables and fish, the key flavoring ingredients in the dish’s broth.
• Chopped yellow onions and garlic – traditional ingredients in any bouillabaisse.
• Chopped green bell peppers and celery – these vegetables were added by mom; while not necessary, they add more depth of flavor and a bit of contrasting color.
• Fresh fish – Mom used white fish like sole or flounder, but any firm-fleshed fish will work. Choose what’s sustainably sourced, in season, and not on a watch list.
• Seafood – crabmeat, clams and mussels. For the latter, look for PEI (Prince Edward Island) fresh mussels as they are farm-raised and don’t require as much cleaning. If fresh clams or mussels aren’t available in your area, substitute shrimp.
• Chopped fresh tomatoes – can use canned when fresh aren’t in season.
• Tomato sauce – Mom amped up the tomato flavor by adding tomato sauce. Technically, this makes her recipe somewhat of a hybrid between a bouillabaisse and a cioppino!
• Dry white wine – another traditional ingredient, wine adds acidity and complexity, as well as tenderizes the fish and seafood.
• Clam juice – while not traditional, it enhances the seafood flavor, adding depth to the broth.
• Worcestershire sauce – optional. Honestly, I’m not sure why Mom included this ingredient!
• Dried and fresh herbs, including Italian seasoning, dry oregano, bay leaf, and fresh basil – traditional ingredients in bouillabaisse.
• Cayenne pepper – because mom always liked a bit of spice!
• Seasoned salt (such as Lawry’s) – can use regular salt.
• Saffron – a main ingredient in any bouillabaisse.

Here’s how to create this delicious dish:

1. Prep the fish, seafood, and vegetables. 
    Remove any bones and skin from the fish. Rinse, pat dry, and cut the fish fillets into 1-inch pieces. Scrub the mussels and clams. Peel and chop the onions and garlic. Seed, core and chop the green pepper. Chop the celery and tomatoes.
2. Soften the vegetables.
   In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté until the pepper and onions begin to soften, stirring occasionally.
3. Add fish and wine.
   Stir in the fish and wine; reduce heat to medium-low and sauté 5 minutes, stirring occasionally.
4. Add remaining broth ingredients.
   Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf, and saffron. Bring to a boil.
5. Add seafood.
   Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
6. Add basil and serve.
   Stir in basil and serve immediately in shallow bowls.

While I think this recipe is amazing as is, here are a few ways you can modify this recipe and make it your own:

• Add red peppers, chopped leeks, and/or fennel.
• Add shrimp, or use in place of the clams and/or mussels.
• Add fresh thyme leaves to the herbs.
• Use homemade fish stock or seafood stock instead of water and clam juice.
• Use red pepper flakes instead of cayenne pepper.
• Remove the green pepper, celery, and tomato sauce to create a more traditional version of bouillabaisse.
• Just before serving, add a squeeze of fresh lemon juice or a drizzle of olive oil and a grind of black pepper.

Bouillabaisse is best served in large bowls. Note that traditional bouillabaisse recipes remove the chopped vegetables before serving the fish and seafood in the strained broth. Mom kept the veggies in, boosting the broth’s flavor.

In terms of side dishes, crusty bread is a must-have when serving bouillabaisse, to soak up all that delicious broth. Choose a French baguette or a rustic loaf with a crispy crust. Alternatively, our Anise Bread is a great choice. I also like to serve it with one of these salads:

• Spinach Salad with Lemon Dijon Dressing
• Spinach Salad with Pine Nut Dressing
• Caesar Salad
• Mixed greens with a Mustard Vinaigrette

Another classic accompaniment to bouillabaisse is Rouille, a traditional Provençal sauce akin to flavored mayonnaise. Typically made with garlic, saffron, cayenne pepper (or red chili peppers), breadcrumbs, egg yolks, and olive oil, Rouille adds a spicy kick to the stew. It can be spread on bread or spooned directly into the dish. There are various Rouille recipes on the web, including a particular delicious-sounding one from Mark Matsumoto on PBS Food.

In sum, here’s why I love this hearty soup recipe and think you will too:

• Super easy to prepare – 10 minutes of prep and you only need to chop 3 ingredients!
• Readily available ingredients – from your local grocery store.
• Flexible – you can add or substitute ingredients based on what you have on hand or to suit your tastes.
• Deeply flavorful – simmering it for 1 1/2 hours ensures the Mexican spices fully infuse into the other ingredients. It also reduces the chicken broth, concentrating its flavor and allowing it to thicken.
• Meal in a bowl – with a thickened broth, this soup has a chunky, stew-like texture that makes it both satisfying and filling.

To make Green Chile Chicken Soup, you’ll need a handful of flavorful ingredients that are readily available in most grocery stores:

• Chicken. Either boneless, skinless chicken breasts or chicken thighs will work in this recipe.
• Canned diced green chiles. These chiles add that subtle heat and Mexican taste.
• New potatoes. They contribute a texture that complements the soup’s robustness, soaking up the spices while retaining their shape.
• Canned diced tomatoes. Providing a tangy acidity and a burst of freshness, they counterbalance the heat and round out the soup’s overall character.
• Garlic. Adds depth and richness, enhancing all the other flavors in the soup.
• Chili powder, ground cumin, dried oregano, coriander. Each of these spices is essential, with chili powder offering warmth, cumin adding a smoky hit, oregano an aromatic touch, and coriander a hint of citrus.
• Chicken broth or stock. This liquid foundation deepens the overall taste and brings all the ingredients together.
• Garnishes. Sour cream and shredded Cheddar cheese are my favorite toppings for this soup. You could also add chopped fresh cilantro, green onion, and/or avocado.

Here’s all you have to do to prepare and serve this amazing chicken soup recipe:

1. Combine all the ingredients in a large stock pot or Dutch oven. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
2. Just before serving, add a splash of vinegar to brighten the soup. Season to taste with salt and pepper.
3. Ladle into individual soup bowls, top with a dollop of sour cream, and sprinkle with cheese.

While Green Chile Chicken Soup is a delightful dish on its own, here are a few ideas for additions:

• Yellow onion
• Jalapeno peppers
• Green bell peppers
• Black beans
• Pinto beans
• Corn kernels
• Chopped fresh cilantro

And here are a few possible substitutions:

• Use shredded chicken (leftover cooked chicken works well) in place of the uncooked chicken.
• Swap out the canned chiles for around 1 cup chopped roasted poblano peppers (seeds removed).
• Replace the sour cream garnish with nonfat Greek yogurt.

To serve, ladle the hot soup into individual soup bowls and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Alternatively, you can serve the garnishes on the side. As mentioned above, a few other garnish ideas include:

• Chopped fresh cilantro
• Chopped green onion
• Chopped ripe avocado

And, here are some recommended accompaniments to serve with this soup:

• Warm corn tortillas
• Lime wedges
• Parmesan Cornbread with Buttermilk
• Homemade Drop Biscuits
• Caesar Salad
• Lemon Mayonnaise Coleslaw
• Easy Spinach Salad
• Tossed green salad with Dijon Vinaigrette

After a fun morning of snowshoeing in the beautiful Colorado mountains, our good friend Wendy Bergen treated us to a scrumptious lunch at her beautiful mountain cabin. We had worked up quite an appetite, after trekking several miles in the spring snow. Since Wendy doesn’t cook, she served a Chicken and Artichoke Soup she purchased at The Cheesecake Factory, and we all loved it. A wonderful combination of flavors, including the addition of red bell pepper, onion, mushrooms and garlic to the artichoke and chicken – all swimming around in a cheesy sauce. YUM! This Creamy Artichoke Soup Recipe is my attempt at creating a similar recipe.

Here is a shot of our group and the fabulous scenery that surrounded us that morning:

Here’s what you’ll need to make this hearty, comforting soup, along with some substitutions:

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

• Bread – Adds body and classic texture. Use gluten-free bread or omit it for a lighter version.
• Red wine vinegar – For bright tanginess. Sherry vinegar or fresh lemon juice will also work.
• Canned Italian-style tomatoes – These tomatoes are pre-seasoned with herbs for extra flavor. You can substitute plain canned diced tomatoes and add a pinch of dried oregano or basil. Or, during fresh tomato season, substitute peeled fresh tomatoes, such as Roma tomatoes or cherry tomatoes. Blanch the ripe tomatoes first for easy peeling.
• Green bell pepper – For a fresh, crisp bite. Red or yellow bell pepper would be great for a slightly sweeter flavor.
• Onion – White or yellow onion will work; I prefer the latter. Shallots are great for a milder taste.
• Large cucumber – Peeled and seeded for smooth texture. English cucumbers, Persian cucumbers, or Kirby cucumbers are often used in gazpacho recipes; I use the more common form found in major grocery stores in the U.S. Keep more aside for garnish.
• Water – Adjust for the desired consistency.
• Extra virgin olive oil – For silky richness. Avocado oil is a good substitute for a neutral taste.
• Garlic – For added depth of flavor. Fresh garlic is always best!
• Tabasco sauce – Provides gentle heat to this dish. Use cayenne pepper or smoked paprika instead, if you prefer.
• Kosher salt & fresh ground pepper – To taste.
• Paprika – To taste.

Here are two options for how to serve Gazpacho soup:

1. Chilled small bowls: Serve this soup in chilled bowls as a light and refreshing meal, garnished with fresh herbs, chopped cucumber, or even homemade croutons for added crunch. Enjoy this soup as a starter to Grilled Rosemary-Dijon Chicken Breasts, pair it with a Baby Spinach Salad with Lemon Dijon Dressing for a light lunch, or pair it with Curried Chicken Pasta Salad to keep it a chilled meal.
2. Shot glasses: Pour this gazpacho soup into shot glasses or small cups and pass for a crowd-pleasing starter at parties. It pairs beautifully with mini skewers, bruschetta, or crostini for dipping.

Store leftover gazpacho soup in an airtight container in the fridge for 3 – 4 days. Give your soup a good stir before serving again.

Store this soup in the freezer for up to 3 months and thaw it overnight in the fridge. Keep in mind that the freezing and thawing process may alter the texture of the soup.

What kind of green peas can I use?

The best kind to use for this recipe are fresh English (or garden) peas. If can’t you find them, use shelled sugar snap peas – even frozen green peas will work. Please don’t use canned peas – they don’t have enough flavor or color for this dish.