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Long Island Veggie Soup

This is a delicious soup that’s really easy to put together. It’s hearty and flavorful and well worth trying. This is a recipe I developed when I ran my bakery/bistro some years ago. I named it “Long Island Veggie Soup” in honor of my employee, Debby, who came from Long Island, New York. I sold a LOT of this soup during those years!

Below is a video showing how I make this soup. The written recipe is below the video link.

Enjoy!
Judi

Long Island Veggie Soup
Makes 6 to 8 Small Servings or 3 to 4 Meal-Size Servings

This is a delicious and easy pea/lentil soup that I developed when I ran my bakery/bistro. I named it in honor of my employee, Debby, how came from Long Island, New York. Enjoy! Judi

½ cup dry split peas (green or yellow, or a combo of both), rinsed and drained
3 Tbsp red lentils (split or whole), rinsed and drained
1/3 cup uncooked rice (any kind you prefer), rinsed and drained*
1 cup chopped carrots, (about 2 or 3 small to medium carrots)
1 cup chopped celery (about 1 stalk)
½ cup chopped onion
1 Tbsp dried parsley flakes
1 tsp fresh lemon zest (the zest of 1 lemon) (or ¼ tsp dried lemon peel)
½ tsp dried garlic powder
6 cups vegetable stock (or chicken broth, if preferred)
Salt and pepper, if desired and to taste**

Place all ingredients in a large soup pot. Bring to a boil, then lower the heat and simmer for 1 hour or more, stirring often, until the peas and vegetables are cooked and the soup is thickened. Taste and adjust seasonings, if desired. The soup may be smoothed out with an immersion blender or in a regular blender, but it is also very enjoyable just as it is. Serve.

Store any leftover soup in a covered container in the refrigerator. Use within 4 or 5 days. The soup may also be frozen.

*Any uncooked grain of choice can be used in place of the rice. Or you could use 2-1/2 tablespoons of uncooked rice and 2-1/2 tablespoons of very tiny pasta of choice.

**Salt and pepper may not be needed, depending upon how much seasoning is in the broth that you use. Taste first after it has cooked a while before adding any extra seasoning.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Orange Balsamic Dressing on Spring Mix Salad

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Here’s a really easy salad to put together that can be used as a side salad for any number of people (it can easily be increased), or used as a meal salad with the simple addition of a protein food of your choice.

Below is a video demonstration of making the dressing and salad. The written recipe follows the video link.

Enjoy!
Judi

Orange Balsamic Salad Dressing
Makes 1 (Meal-Size) Serving or 2 (Side Salad) Servings

This dressing goes well over any green salad, but would also blend well with a citrus salad. This recipe makes enough dressing for one large meal salad, or two side salads.

2 Tbsp Extra virgin olive oil
1 Tbsp Balsamic vinegar
1 Tbsp Frozen orange juice concentrate*
½ tsp Dijon mustard
½ tsp Honey
¼ tsp Salt
¼ tsp Onion powder
1/8 tsp Garlic powder

Combine all ingredients in a small bowl and stir well. Drizzle over salad greens and enjoy!

Orange Balsamic Salad Dressing
Makes 4 (Meal-Size) Servings

½ cup Extra virgin olive oil
¼ cup Balsamic vinegar
¼ cup Frozen orange juice concentrate*
2 tsp Dijon mustard
2 tsp Honey
1 tsp Salt
1 tsp Onion powder
½ tsp Garlic powder

Combine all ingredients in a small mason jar. Cover with a tight lid and shake well. Drizzle over salad greens and enjoy! Store any extra in the refrigerator and use within 4 days.

* If you want a slightly less tart dressing, use 2 teaspoons orange juice concentrate for 1 serving, or 2 tablespoons plus 2 teaspoons orange juice concentrate for 4 servings. With this ratio, the flavors all blend and they are balanced so no one flavor stands out.

Spring Mix Salad

1 (5.5 oz) tub of Spring Mix, or any Spring Mix blend
1 or 2 Clementine oranges, peeled and sectioned
1 serving of Orange Balsamic Salad Dressing, or more if desired
1 avocado, cut into bite-size pieces
Protein food of choice, if using this as a meal salad

Place the Spring Mix greens into a large bowl. Add the orange slices and the dressing. Toss lightly to coat the greens. Top with avocado pieces and serve.

If desired, you can easily transform this into a meal salad by adding a protein food of your choice.