(Disclaimer: While I have made these recipes, I've never made a truly large batch that can feed more than 10 people, and I tend not to use exact measurements and cooking times for a lot of my cooking, so I'm mainly giving approximations based on memory.)
Split Pea Soup
Dried split peas, green or yellow, approximately one lb per 7-10 people
Oil, about a quarter cup
Yellow or white onion, diced, one medium per lb of peas
Carrots, cut into rounds, 1-2 per lb of peas
Garlic, minced, 2-3 cloves per lb of peas or substitute half a teaspoon of garlic powder per lb of peas
Potato, peeled and diced into small pieces, one large or two small per lb of of peas (optional)
Salt and/or soup base or bouillon, to taste (I recommend better then bouillon brand, although Goya is cheaper)
Any other seasonings you like, to taste (I used smoked paprika and Italian herbs)
Water to cover and about half again more
Diced ham or diced smoked turkey breast if desired (I used meat ends from the deli section)
1: Saute your diced onions and carrots in the bottom of the pot over medium-low heat. Add the garlic and continue for another thirty seconds to a minute. If you wish you may fry the spices for perhaps thirty seconds in the oil before deglazeing.
2: Add the peas and cover with to the peas level and about half again as more with water. Add your bouillon and stir.
3: Bring to a boil then let simmer on low heat until the peas are so soft that they're falling apart. Add the ham or turkey if you're using it. Approximately one to two hours. If the water evaporates down to the level of the peas, add more as needed.
4: Add the potatoes if using about twenty minutes before serving. When the peas are done, use a potato masher or blender (make sure it is safe for hot liquids beforehand) to puree about half the peas.
5: Add salt to taste if you didn't use bouillon and serve. You can add some butter or oil at the end to increase flavor and calories.
Southwest Style Lentil Soup
One lb of dry brown lentils per 7-10 people
Yellow onion, diced, one medium per lb of lentils
Carrots, diced, two to three per lb of lentils
Bell pepper, one red, yellow, orange or green per lb of lentils
Potatoes, peeled and diced, one large or two small per lb of lentils
Diced tomatoes and chilies, two ten oz cans per lb of lentils
Sweet corn, one can per lb of lentils
Oil, about a quarter cup
Softrito better then bouillon, one table spoon per lb of lentils or to taste (I wouldn't substitute anything else for this recipe)
Water to cover plus a few inches more
Garlic powder, one teaspoon per lb of lentils
Oregano, one teaspoon per lb of lentils
Cumin, one half teaspoon per lb of lentils
1: Saute the onions, carrots and peppers in the oil over medium to low heat, after they get a bit of color on them, add the seasonings and saute for about thirty seconds. Then add the lentils and saute for about thirty more seconds. Then add the corn, tomatoes and chilies and water to cover, plus a few more inches.
2: Bring to a boil and reduce to a simmer. Add the potatoes and the better than bouillon. Simmer until the lentils reach the desired tenderness, about fourty-five minutes to an hour, adding more water as needed to keep the lentils a few inches under the water level. Serve, possibly with some extra virgin olive oil drizzled on top.
