Leek and Split Pea Soup

Ingredients:

1 cup green split peas

2 large leeks, cleaned and chopped

1 onion, sliced

3 stalks celery, chopped

4 cups vegetable broth

1 green pepper, chopped

1 tsp garlic powder

1 tsp dried basil

1 tsp cajun seasoning

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a pot, cover the split peas with water and cook on medium high heat until soft, about 25 minutes. 

2. In a separate soup pot, saute the onion, leeks, celery and green pepper with extra virgin olive oil. Cook for about 15 minutes or until soft. 

3. Add the vegetable broth and cooked split peas to the onion and leek mixture. Add the spices and season appropriately.

4. Using an immersion blender, blend the soup until it is very creamy. Taste and adjust spices accordingly.

Vegetarian Ragu Sauce

Ingredients:

1 jar vegetarian pasta sauce
1 can diced tomatoes
1 cup red wine
1 zucchini, minced
1 large onion, minced
3 carrots, peeled and minced
3 stalks celery, minced
3 cloves garlic, minced
1 green pepper, diced
1 bag of fresh spinach
2 cups baby bella mushrooms, sliced
extra virgin olive oil
1 tbsp Italian seasoning
salt and pepper to taste

Directions:

1. In a pot, saute the onion, celery, garlic, carrot, and green pepper together with extra virgin olive oil. Cook on medium heat for about 8-10 minutes.

2. Add the mushrooms and zucchini and cook for another 5 minutes.

3. Add the red wine and cook until liquid reduces down.

4. Pour in the jarred sauce and diced tomatoes. Fresh tomatoes would also be a good addition at this point.

5. Once incorporated, add the spinach and cover. Let cook together for about 10 minutes or until spinach wilts down. Add italian seasoning, salt/pepper and any other spices you prefer (crushed red pepper, garlic powder, cajun seasoning).

6. Serve alongside any favorite pasta shape!