Baked Potato / Mashed Potato Soup

I adapted the 'freezer baked potato soup' here: http://momonamission.me/potato-soup-is-freezer-friendly/ and a similar recipe here: http://www.yummly.com/recipe/Mashed-Potato-Cheese-Soup-498042?columns=5&position=4%2F57  to make it vegetarian:

Also, last time, the soup I made seemed so small, that this time I made 6 batches to divide between four of us, so each person got about 1.5 batches, FYI. (I find there is SO much variation in how much soup a recipe makes!)

Ingredients

• 2 tbsps butter
• 1 shallot (large, finely chopped) (I used a regular onion)
• 1 clove garlic (or two small, pressed)
• 2 tbsps all purpose flour
• 6 cups mashed potatoes 
• 2 cups chicken stock (I used vegetable stock)
• 3/4 cup half and half (I could only fit about 1/4 cup per recipe in the pots and I didn't want to add more for fear it would be too thin - but once it cooled, I saw how thick the soup was so I ended up adding more milk when I cooked my litttle batch.  You may want to do the same, depending on what consistency you like.)
• 8 ozs shredded extra sharp cheddar cheese
• salt (and pepper to taste*)
• 
  
• 
  
• Recommended garnishes:
• bacon (if you don't care about vegetarian)
• green onions
• sour cream
• or serve with grilled cheese sandwiches 

Pasta e Fagioli

Pasta e Fagioli  
Olive Garden Copycat
http://www.topsecretrecipes.com/olive-garden-pasta-e-fagioli-recipe.html

1 lb. ground beef (I used Italian sausages to keep things interesting)
1 c. onion, diced
1 c. carrot, julienned
1 c. celery, chopped
2 cloves of garlic, minced
2 14.5 oz. cans diced tomatoes
1 can kidney beans (I used black beans I had cooked and frozen previously)
1 can white beans (I cooked these from dry as well, soaking them with a sprig of rosemary to add flavor, a tip I read in a Williams-Sonoma version of Pasta e fagioli)
1 15 oz. can tomato sauce
12 oz. tomato juice (I used low sodium)
1 TBLS white vinegar
1 1/2 tsp salt
1 tsp basil
1 tsp oregano
1/2 tsp pepper
1/2 tsp thyme
1/2 lb. ditali pasta (I used macaroni since I had a huge bag of it on hand)

Instructions:

1.  Brown the meat in a large pot over medium heat.  Drain off most of the fat.

2.  Add onion, celery, carrot & garlic and saute for 10 min.

3.  Add everything else except the pasta and simmer for 1 hour.  (Throughout the process I added homemade chicken stock as was needed.  The recipe as is makes a VERY thick stew.  I think I added about 2 cups or more per batch.)

4.  About 50 min. into the simmering, cook the pasta to al dente, and then add it to the big pot for the last five minutes!

Freezer Rols & Split Pea Soup

 

Hey ladies!  This month I thought we could all get cozy with some warm rolls and hot soup!  The rolls are baked a little in advance so you only have to pop them in the oven for a bit right out of the freezer.  The soup recipe is one that came from a sweet friend of mine from medical school, Julie Jensen.  She brought this lovely soup to us when we had just had Lincoln.  I had never cared for split pea soup until this recipe.  I hope you find it equally satisfying! 

Taste of Home Freeze & Bake Rolls 

Recipe Yield:  48 rolls

Ingredients

• 2 packages (1/4 ounce each) active dry yeast (or about 5 tsp.)

• 1-1/2 cups warm water (110° to 115°)

• 2 teaspoons plus 1/2 cup sugar, divided

• 1-1/2 cups warm milk (110° to 115°)

• 1/4 cup vegetable oil

• 4 teaspoons salt

• 7-1/2 to 8-1/2 cups all-purpose flour

• Butter, melted

   

Directions

1. In a large bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
2. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
4. Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
5. To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen. 

Julie Jensen's Slow Cooker Split Pea Soup
Recipe Yield: 12 servings

Ingredients

• 1 - 16 oz pkg split green peas, rinsed
• 2 cups sliced ham
• 3 carrots, sliced (I actually used parsnips instead since I had them on hand)
• 1/2 cup onion, chopped
• 2 stalks of celery with leaves, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 2 tsp. seasoned salt
• 1/2 tsp. fresh black pepper
• 1 1/2 quarts hot water (I adjusted this to 1 1/4 because after the first batch I found it a bit watery)
• 2 - 14 oz cans chicken broth (I used fat free)

Directions

1. Layer ingredients in slow cooker in the order given in ingredient list
2. Finish by pouring in water and chicken broth. Do not stir. 
3. Cover and cook on low for 5-6 hours or until vegetables are soft. 
4. Remove bay leaf. 
5. Mash peas to thicken soup, if desired.
6. If you want to freeze any, cool completely and then freeze in freezer bags.
7. To serve after frozen, thaw completely and reheat on the stovetop! This one freezes REALLY well.

Nutritional information: Per 1 cup serving: Calories 133; Total Fat 5.3g; Cholesterol 14mg; Sodium 1465mg; Total Carbohydrates 10g; Dietary Fiber 0g; Protein 9g.