Here at SSU it get’s cold at night. You can have a cupboard full of canned soup, that’s not necessarily good for you, or you can make your own soup that will be healthy and you can keep for a few days. This is delicious, easy and will keep.
2 bags 10-oz. frozen green peas, thawed
2 cups water
½ cup water
½ large yellow onion, diced
2 ribs celery, diced
2 cups mushrooms (about 10), sliced
¾ teaspoons garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon cumin
2 cups water
1 15-oz. can navy beans, drained and rinsed
2 medium Yukon potatoes, diced
1 10-oz. bag frozen yams, thawed (or 1 small-medium yam, peeled and diced)
2 bay leaves
2 teaspoons fresh rosemary, minced finely (optional)
- Mix peas and water in a blender until smooth or just slightly chunky (add water as needed to thoroughly blend peas). Set aside.
- Using water, sauté the onion, celery and mushrooms for 5 minutes or until soft; add the dried spices and herbs and mix thoroughly.
- To this, add the green pea mixture, 2 cups water, navy beans, potatoes, yams, and bay leaf.
- Cook on medium for 30 minutes, until the Yukon potatoes are soft. Five to ten minutes before serving, add the rosemary (optional).
Notes: You may also add the peas whole to the soup along with the beans, potatoes and yams to make it heartier (shown in photo). For a slightly smoother version, blend half of the finished soup in a blender and then add it back into your soup pot. / Look for frozen vegetables with no salt added.
Preparation: 15 minutes; cooking time: 35 minutes; serves: 6
SSU Nutrition Notes: feel free to substitute out anything you want and add other vegetables, like carrots.