Boston babies have caught a break with the “warm” weather. With temperatures sizzling at 50+ degrees yesterday, moms and dads were basking in the sun while babies frolicked in their freedom from hats, gloves and layers.
Unfortunately, while temps. creeped towards the 40s today, the wind chill quickly reminded New Englanders that the winter is here to stay. No need to be gloomy or sulk in your snow suits, there are still many ways to warm your hearts.
Settle in for the evening, put your footsie pajamas on, and spend time cooking up a culinary creation. This Vegetarian Split Pea Soup recipe provides you and your little one with tons of delicious (and nutritious) vegetables, while also being just the right ratio of colors and textures to entertain your crankiest food critic.
The thickness of the stew allows your younger eaters, still mastering their silverware, the added assistance when perfecting their scooping skills. See below for the needed ingredients and directions for your next delicious dinner!
- 1, 16 oz bag of green split peas (rinse first)
- 6 cups of water (3 quarts)
- 1 large onion finely chopped
- 2 chicken bouillon cubes
- 1/2 tsp or garlic powder
- 1/2 tsp of oregano
- 1/4 tsp of pepper (optional)
- 1 bay leaf
- 2 cups of diced carrots
- 1 cup of chopped celery (2-3 stalks)
- 3-4 small diced potatoes
- In a large, deep pot, combine peas, water, onion, chicken bouillon and seasonings.
- Simmer uncovered for 1 1/2 hours, stirring intermittently.
- Stir in carrots, celery and potatoes.
- Simmer uncovered an additional 2-2 1/2 hrs. or until soup reaches desired thickness.
Serves 6 pp (1 1/2 cup servings)
*The original recipe can be found on the back of the bag of green split peas. Similar to the above adjusted recipe, you can put your own culinary spin on the traditional recipes found on the back of any bag of beans.