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Split pea soup – Crockpot

by jughandle
written by jughandle

Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 8 servings
Author Taste Of Home

Ingredients

  • 16 oz split peas dried green split peas, rinsed
  • 2 cups ham cubed fully cooked
  • 1 large onion chopped
  • 1 cup carrots julienned or chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon rosemary dried and crushed
  • 1/2 teaspoon thyme dried
  • 32 Oz Chicken broth reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt more or less to taste
  • 1/4 tsp pepper black pepper to taste

Instructions

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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crockpotdutch ovenJerry WoodenSouthern American

Mississippi Pork Roast

by jughandle
written by jughandle

Mississippi Pork Roast by any other name could be a pepperoncini pot roast or a Mississippi Pot Roast.  I call mine Bob.  Sorry, I digress.

Most of the recipes out there call for roast beef or chuck roast.  Those tend to be pricey cuts of meat compared to pork.  For that reason and the fact that I don’t know of anything better than a good pork shoulder I use a nice size Boston Butt or Picnic.

The recipe couldn’t be easier and if you use pork, you can feed 4-6 hungry people for under $20.

Mississippi Pork Roast

Easy, delicious and inexpensive. What more can you ask for? Tons of flavor. Serve on rice, pasta or in a sandwich. You will love it.
Course Dinner, Lunch, Main Course
Cuisine Southern American
Keyword Mississippi Pork Roast, pork loin, Pork Shoulder
Protein pork
Cooking Method Crock Pot, Dutch Oven
Hot/Cold Dish Either
Course Dinner, Lunch, Main Course
Cuisine Southern American
Keyword Mississippi Pork Roast, pork loin, Pork Shoulder
Protein pork
Cooking Method Crock Pot, Dutch Oven
Hot/Cold Dish Either
Servings 6 servings
Author jughandle

Ingredients

  • 4 lbs Pork Shoulder or Boston Butt
  • 2 teaspoons kosher salt more or less to taste
  • 1 1/2 teaspoons freshly ground pepper more or less to taste
  • 3 tablespoons flour makes a roux like gravy this is optional but very nice.
  • 3 tablespoons olive oil or just about any oil
  • 8 tablespoons unsalted butter 1 stick
  • 2 cup pepperoncini peppers contents of a 16 oz jar. Sliced or whole
  • 2 teaspoons apple cider vinegar a heavy splash
  • 1/2 teaspoon dill dried
  • 1 teaspoon worcestershire
  • 8 oz ranch dressing your favorite brand
  • 1 tsp hot sauce Louisiana Hot sauce is my favorite for this recipe.
  • 1 Quart beef broth or bouillon low sodium

Instructions

  • Preheat the oven to 250°F if you aren't using a Crockpot.
  • Coat the pork with olive oil then rub the pork roast with the salt and pepper.
  • Place the roast in a large dutch oven or slow roaster pan.
  • Put the stick of butter on top and sprinkle the flour over the roast
  • Pour the jar of pepperoncini peppers over the roast
  • Add the vinegar, ranch dressing, dill, hot sauce and worcestershire to the pot in no particular order.
  • Add the bouillon or broth to about halfway up the roast. Depending on the size of your roast and pot you might not use all of the quart.
  • Cover and put into you preheated oven for 6-8 hours. Or cook in your crockpot for 10 hrs.
  • Serve on rice, pasta or on a hoagie bun
Nutrition Facts
Mississippi Pork Roast
Amount Per Serving
Calories 690 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 18g113%
Cholesterol 176mg59%
Sodium 1954mg85%
Potassium 858mg25%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 40g80%
Vitamin A 632IU13%
Vitamin C 38mg46%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Food For Thought

What you can take away from making this recipe are the following fun facts:

  • Pork is good eats and way cheaper than almost everything else.
  • The addition of vinegar, hot sauces, worcestershire sauce are ways to brighten the taste of a dish and bring out the flavors.  These things are acidic so you can substitute other acids to change the profile of a recipe.  Try using lemon juice, lime juice, rice vinegar, fish sauce, tamari, soy sauce or even wine.
  • Butter and flour, or any oil and flour in roughly equal amounts make a roux or gravy.  Try different oils such as olive, bacon (grease) coconut or peanut for a stronger flavor or grapeseed, vegetable or canola for a milder flavor.  Cook until the raw flour flavor is gone for a blond sauce or longer to darken the roux for a nuttier flavor.
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Taste.com.au
BeefcrockpotRice NoodlesSoupStock PotVietnamese Food

Vietnamese Pho Bo Soup

by jughandle
written by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist.  This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

The Origins of Pho

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Pho Bo soup
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

For The Bone Broth

  • 4 pounds beef soup bones
  • 1 onion unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water

For The Dish

  • 8 ounce dried rice noodles 8 ounce package
  • 1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime cut into 4 wedges
  • 1/4 cup hoisin sauce optional
  • 1/4 cup chile-garlic sauce such as Sriracha® (optional)

Instructions

To Make The Bone Broth

  • Preheat oven to 425 degrees F
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
  • Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
  • Strain the broth into a saucepan and set aside.

To Make The Dish

  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
  • Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
  • Heat the stock to a simmer. Use either the stock you made or store bought
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
  • Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Video

Notes

Note:  For best results, use shank and knee bones.
Nutrition Facts
Authentic Pho Bo Soup
Amount Per Serving
Calories 504 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 3882mg169%
Potassium 773mg22%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 10g11%
Protein 43g86%
Vitamin A 255IU5%
Vitamin C 11.2mg14%
Calcium 104mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Variations On The Authentic Recipe

INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.
https://www.platingsandpairings.com/the-best-instant-pot-bone-broth/#wprm-recipe-container-12467
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Servings 6 servings
Author Erin at Platings and Pairings.com

Ingredients

INGREDIENTS

  • 2 1/2 pounds bones assorted soup bones
  • 2 carrots chopped, medium size
  • 2 stalks celery chopped, medium size
  • 1 onion cut in half with the skin left on
  • 2 cloves garlic skin left on
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 tsp whole black peppercorns
  • 1 tsp oregano dried, or 2 tsp fresh
  • 1 tsp thyme dried, or 2 tsp fresh
  • 1/2 tsp sage dried
  • 8 cups of water enough water to come to 1-inch below MAX fill line

Instructions

  • Place the bones in the Instant Pot, filling it about half full with bones.
  • Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  • Fill the Instant Pot with water to 1-inch below the MAX fill line.
  • Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  • Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
  • It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
  • Strain the broth through cheesecloth or a strainer and cool.
  • A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
  • Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
Nutrition Facts
INSTANT POT OR PRESSURE COOKER BONE BROTH
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 100mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3455IU69%
Vitamin C 2.1mg3%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

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soup
crockpotFibergrainSoupVegetarian

Barrineau Detox Soup – Jughandle’s Fat Farm

by jughandle
written by jughandle
View The Recipe
View The Video
Print The Recipe

My friend Lee says he has a couple of LBs to lose from the holiday season and needs a recipe to help him on his way.

Usually a couple of holiday pounds is just bloat.

I believe that if Lee eats this detox soup twice a week for two weeks he will lose what he needs to and stay healthy as a bonus.

Full of protein, fiber and lots of anti-inflammatory ingredients.

The recipe is based on a recipe from eHow titled “Detox Crockpot Soup Recipe to Banish Belly Bloat” by  Trisha Sprouse

Barrineau Detox Crockpot Soup Recipe

If you're looking at Spring with a few extra lbs, I found a recipe from Trisha Sprouse that will help you get to where you need to be and banish belly bloat in a hurry! Filling, healthy, and very tasty.  This soup will leave you feeling content and satisfied for hours without the calories. And all you have to do is throw all the ingredients into one pot?
soup
Course Soup
Cuisine American, Vegetarian
Keyword Detox
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American, Vegetarian
Keyword Detox
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 10
Author jughandle

Ingredients

Things You'll Need

  • 1 whole (1 whole) onion medium size diced
  • 5 whole (5 whole) garlic cloves peeled and diced
  • 4 stalks (4 stalks) celery diced
  • 5 whole (5 whole) carrots peeled and diced
  • 1 1/2 C (288 g) lentils
  • 1 1/2 C (19.5 g) cauliflower florets
  • 1 tsp (1 tsp) turmeric
  • 1/2 tsp (0.5 tsp) ground ginger
  • 1 tsp (1 tsp) ground coriander
  • 1/2 tsp (0.5 tsp) ground cumin
  • 2 whole (2 whole) bay leaves
  • 5 sprigs (5 sprigs) thyme
  • 8 C (1.88 kg) vegetable broth
  • 2 C (134 g) baby kale or spinach
  • Salt and pepper To taste
  • 1/2 C (30 g) Chopped parsley for garnish

Instructions

  • Add the onion, garlic, celery, carrots, lentils and cauliflower to the crock-pot. Stir in the turmeric, ginger, coriander, cumin, bay leaves, thyme and vegetable broth. Set the crock to high, and allow the soup to cook for 6 hours until the lentils are soft.
  • After 6 hrs remove the bay leaves and thyme sprigs. Use a potato masher, stick blender or the back of a ladle to mash up about half of the lentils in the crock-pot. This will thicken the soup.
  • Add the baby kale or spinach to the crockpot and mix the greens into the soup until wilted. Season the soup to taste with salt and pepper, garnish with chopped parsley and serve!
  • Full of protein, fiber and lots of anti-inflammatory ingredients, you'll be saying buh-bye to that belly bloat in no time.

Video

Notes

*This original recipe was found on eHow and written and photographed by Trisha Sprouse.  She did a great job with her video that I included with the recipe.  Enjoy
Nutrition Facts
Barrineau Detox Crockpot Soup Recipe
Amount Per Serving
Calories 120
% Daily Value*
Sodium 774mg34%
Potassium 378mg11%
Carbohydrates 21g7%
Fiber 9g38%
Sugar 2g2%
Protein 7g14%
Vitamin A 1420IU28%
Vitamin C 9.4mg11%
Calcium 38mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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