Blender Split Pea Soup with Ham (TVP)

Gently sauté carrots and onion with oil. Add the split peas and 5 C water. Bring to a boil and reduce heat to simmer. Cook for about 30 minutes or until peas are soft. Place mixture with broth in blender. Puree for 15 seconds. Add water to thin if necessary. Put in ham then pulse 1 to 2 times to incorporate.

Serve hot.

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Gazpacho Soup

Place all ingredients in blender and secure lid. Gradually increase speed to high and puree for 10 seconds.

Serve chilled with dollop of rehydrated sour cream and sprinkle of green onions or cilantro.

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2 ¼ C dried split peas (use green or yellow), (1 pound), sorted and rinsed
8 C chicken broth (use 2 T chicken soup base with 8 C water)
1 C rehydrated onion
1 C rehydrated celery
2 tsp garlic rehydrated
1 T thyme
¼ tsp white pepper
1 ham bone or 1 C rehydrated ham TVP (½ C Ham TVP with 1 C water)
1 ½ C rehydrated carrots

**Seasoned croutons:
Rehydrated sour cream…liquid consistency and squirt on soup Salt and pepper to taste 1-2 T lemon juice to taste

**Croutons:
Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

In a medium pot, sauté onions, carrots, garlic and thyme in grapeseed oil, use low heat and don’t brown the onions or garlic. Remove from heat and add split peas, ham bone or rehydrated ham TVP. Add chicken broth, and season with salt and pepper. Cover and simmer about 1 hour 30 minutes or until peas are tender. Or pressure cook for 10 minutes. Remove ham bone and scrape off meat, chop into small pieces and put back into soup. Mash with potato masher to a thick consistency. Add sour cream and seasoned croutons.

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