We’re starting something new here on Faith and Family and I am pretty excited about it!
I’m always looking for new recipes to try. I like trying new things and I enjoy seeing what other people are making, getting new ideas, and sharing what I make with others. Everyone needs a helping hand with their menu now and then, right? Well, here’s your chance to share your ideas and also find new tasty recipes to try every Monday right here on Faith and Family! Simply click on the link below, and add a link to your recipe to the collection. Be sure to check back in to see what other people are making as well!
Please note: If joining in on the fun of our Menu Mondays – Please link directly to your recipe (not your home page). Also, as is customary with blog parties, please link back here.
Soup is perfect for the chilly days we are having right now and this soup is simple and delicious!
1bag (16 oz.) dried split green peas
1 T. butter
1 T. oil
1 onion, minced
2-3 carrots, minced
4 garlic cloves, minced (or garlic powder)
1 tsp. Herbes de Provence
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
6 c. water
Place peas in a medium sized sauce pan and cover with water. Simmer over medium heat for 20 minutes. Drain.
While peas are cooking, melt butter and oil in a medium sized soup pan. When butter is melted, add the onions and carrots and cook until softened, about 5 minutes. Add the garlic and cook for one minute longer.
When peas are done cooking and have been drained, add them to the soup pan containing the onions and carrots. Add water, Herbes de Provence, bay leaves, salt and pepper. Cover and simmer for 30 minutes.
Remove bay leaves. Puree soup in a blender until smooth and serve.