Ideas, recipes, menus for the busy family.

Pizza Soup April 1, 2013

Filed under: One Pot Meal,Soup — TeamModine @ 7:54 pm
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Here is the original from

1 lb. Italian sausage (skin removed)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. canned tomatoes, diced
1 1/2 qts. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese or shredded Mozzarella cheese
Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl. Add soup; top with cheese. Broil 5 to 10 minutes or until cheese is lightly browned. Makes 12 servings.
I followed this recipe the first time except I didn’t use beef base or the french bread in the bottom of the bowl. And we just added cheese on top without broiling.
Tonight I adjusted it to:
1# italian sausage (skin removed)
1/2 cup green onion
3/4 c cauliflower (I chopped it up really fine in my manual food processor)
1/3-1/2 cup pepperoni
2 Tbsp oregano
1 tsp garlic & herb rub
1 tsp cumin
1 1/2 qt water
30 oz pizza sauce
2 (14.5 oz cans) petite diced tomatoes
3 Tbsp worcestershire sauce
cheese of choice to sprinkle on at the end
I followed the same directions of cooking the sausage and veggies with seasonings. Then I added all the “wet” ingredients. Again, I sprinkled cheese on the end, but didn’t broil it. So yummy!

Sheila’s Split Pea Soup January 3, 2012

Filed under: Freezer cooking,Soup — TeamModine @ 7:37 pm
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Serves 8-10


1 cup dry yellow split peas, rinsed (the original recipe called for green, so I’m sure you can use whichever you prefer.)

4 cups chicken broth

4 cups water

1 meaty ham bone

1/2 tsp thyme

1 tsp Johnny’s Seasoning

2 Tbsp olive oil

1 Tbsp butter

2 cups carrots, diced

1 onion, coarsely chopped

2 cloves garlic, pressed

3 medium potatoes, peeled and diced


Combine peas, broth, ham bone, thyme and Johnny’s Seasoning in a Dutch oven or stockpot; bring to a boil. Reduce heat and simmer for 45 minutes, partially covered, stirring occasionally.

Meanwhile, heat olive oil and butter in a separate pot on medium-low heat. Add carrots and onions. Stir occasionally and keep it partially covered. After about 5 min, add the potatoes and garlic. Stir, turn off heat, and keep partially covered.

Remove ham bone and set aside to cool. Add vegetable mixture to soup and continue simmering for 20-30 min. Stir occasionally and keep it partially covered. You want the potatoes to be really tender.

When the ham bone is cool, remove the meat. Add to the soup and simmer another 15 minutes.

In the last 15 minutes, I used my Mix ‘N Chop to break down the potatoes and peas some for a thicker soup. This is optional.

According to the original recipe, you should use an enamel-coated dutch oven. Uncoated cast-iron or aluminum dutch ovens may darken the food or slow cooking times. I used my non-stick stock pot.

It really did make about 8-10 servings. We have leftovers. I will probably freeze some of it for another day.