Tag: gordon ramsay pressure cooker

Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it’s a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It’s super easy, but not always super quick… unless you use a pressure cooker! 

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I’ve been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it’s quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little  liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet[1] on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner’s Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner’s World[2]). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?


Also, now until Dec 2nd, Heather K Jones, RD created a One Month Skinnytaste meal plan (so many of you asked for this!) and is offering a fabulous health tool that will help you tap into the power of your own personality and arm you with the insight you need for ultimate weight loss success. Check out the Diet Type offer on Skinny Bits[3] this week! The offer includes a jump start meal plan featuring Skinnytaste recipes, and a FREE copy the awesome healthy grocery shopping guide, The Grocery Cart Makeover.

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

Pressure Cooker Split Pea Soup with Ham
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 1/4 cups • Old Points:
4 pts • Points+: 7
Calories: 254 • Fat: 2• Carb: 51.5• Fiber: 20• Protein: 24• Sugar: 5 g 
Sodium: 694.5 mg (to reduce the sodium use less bouillon)

Ingredients:

  • 1 lb dry green split peas
  • 1 tsp olive oil
  • 2 large carrots, peeled
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 7 oz reduced sodium ham steak, diced (Boar’s Head)
  • 6 cups water
  • 1 tbsp Better Than Bouillon or 1 cube*
  • 1 bay leaf

Directions:

Rinse peas under cold water.

In a pressure cooker, heat oil over medium heat. Add onions, carrots, and garlic and saute 4-5 minutes. Add ham, peas, water, chicken bouillon and bay leaf and bring to a boil. When the liquid boils, cover and lock the lid and continue cooking until the pot reaches pressure, then reduce heat to low and set a timer for 20 minutes.

After the 20 minutes, shut the stove off and let the pressure cooker release the steam on it’s own. When the lid unlocks, adjust liquid if needed, taste for salt and pepper and remove bay leaf. If the soup looks like it should cook a little longer, you can let it simmer covered (unlocked) until it has reached your desired thickness.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.
*Check labels for Gluten Free

References

  1. ^ Pressure Cooker Cheat Sheet (www.dummies.com)
  2. ^ 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)
  3. ^ Diet Type offer on Skinny Bits (www.skinny-bits.com)

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Beef Barley Soup


A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)

Ingredients:

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

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Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

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