The other day hubby asked me if I'd noticed that our grocery bill had gone down significantly since I was no longer buying cigarettes. I told him that when I got my peanut M&M's down under three packs a day, I'd let him know.
Aside from the M&M's (and that's a huge aside, I know) we've been trying to eat healthier since the beginning of the new year. If heavy cream and/or cheese are not in the list of ingredients, soup is almost always a great choice for a lower fat and calorie meal. Plus, I find that making soup is a very soothing and creative activity. From choosing the ingredients and cutting the vegetables to the final spice selection, making soup is a bit like conducting a symphony. Only there are no musicians or musical instruments or music. Lord, I'm turning into a loon.
Smoked turkey soup with yellow split peas and black lentils
I used stock made from the carcass of a smoked turkey for the base of this soup but if you can't get your hands on some smoked turkey or ham stock, feel free to use regular chicken stock. You'll most likely need to add salt at some point however. I didn't add any to this soup recipe because the stock was salty enough.
8 cups smoked turkey stock
8 oz. yellow split peas, sorted and rinsed
1 onion, diced
2 celery stalks, diced
1 tsp cumin
1 tsp mild curry powder
1/4 tsp turmeric
pinch of cayenne pepper
2 jarred roasted red peppers, diced
1 large sweet potato, peeled and 1/2" diced
8 oz cooked black lentils
2 cups cooked and diced smoked turkey
In a large soup pot heat the stock to boiling. Add the peas, onion, celery, cumin, curry powder, turmeric, cayenne and regular black pepper. Reduce heat and simmer for about an hour and 15 minutes, or until peas are just starting to fall apart. Add the red peppers and sweet potatoes and continue simmering another 15 minutes or until sweet potatoes are tender. Stir in the cooked lentils and turkey and simmer for another 5-10 minutes.