I Want To Cook

Bean-based soups are amazing for their nutritional value and the sheer comfort they provide, not to mention that they cost so little to make. The problem with making most legume soups from scratch is the amount of time it takes to soak the beans – usually overnight – and then cook them, which can take hours more. If you don’t do it properly, instead of a soft bean, you’ll risk biting into something as hard as a rock.

Split pea soup doesn’t have these issues. Like lentils, the beauty of split peas is that they cook quickly – about 45 minutes – and require no soaking beforehand. Yet they pack plenty of fiber and protein, and about zero fat. Add the soup’s earthy taste and warm-your-belly satisfaction, and split pea is a winner. It’s also very cost-effective and can be tailored to a variety of tastes. You can buy a 1-pound bag of dried split peas in just about any grocery store for around $2 or less. The soup can be made vegetarian style or, for even more flavor, can include crisp, rendered bacon bits or a traditional ham hock.

While water can be used as the base liquid, I prefer broth or stock since it adds flavor. You can use chicken, vegetable, even turkey or beef broth, or a combination thereof.

[SEE HOW TO MAKE STOCK]

I like to mix low-sodium chicken broth and vegetable broth for mine. Furthermore, I bolster my split pea with potatoes, carrots and onions and garlic. The result is a big pot of soup that can feed an army.

If making homemade soup has daunted you all these years, start with split pea, and start right here.

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It’s the new year, that time when we make resolutions, ponder life’s big questions and wonder how that last year flew by so quickly. Oftentimes the first of these involves diets, and with them, vows to eat better.

Before you roll your eyes, don’t worry: This isn’t necessarily an article about nutrition or how to shed calories. Rather, it’s suggestions on five foods to try that may be new to you – all of which do happen to boost flavor in a relatively healthful way.

These foods are not usually eaten alone, and that’s the beauty of them: They can make a dish that’s tried and true better, and can be used in lieu of ingredients that are higher in fat and/or calories. They can introduce flavors you may not be familiar with, and are all ripe for experimentation.

Here are the five foods that top my recommended list of ones to try in the new year. I hope those that are new to you will find their way into your kitchen in 2012.

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