Split Pea Soup with Veggies and Wild Rice for the Whole Family

I have loved split pea soup for as long as I can remember, and my little guy has definitely inherited a love for it too. I posted a more traditional recipe for pea soup a few months ago, but this recipe is a little more adventurous (OK not really adventurous, but not really traditional either). Begin this soup in the morning or early afternoon and let it simmer all day. You can serve this to little ones 8+ months. This will stay good in the fridge for 3 to 5 days, and in the freezer for 2 months.

Here's what you need:
1 1/2 cup organic split peas
8 cups low sodium chicken stock or broth
1 cup wild rice
2 tsp salt
4 cloves garlic minced
1 onion finely diced
1 cup chopped organic carrots
1 package organic frozen spinach
1 can cannellini beans drained
1 14 1/2 oz can organic diced tomatoes in juice
ground pepper to taste

Put the first 4 ingredients in a large deep pot. Cover and simmer for 3 to 4 hours stirring occasionally. After 3 hours, saute onion, garlic and carrots in a little oil and add them to the soup pot. Add frozen spinach to pot and continue to simmer on low heat stirring occasionally for another hour or two (I let this soup simmer all day). About 30 minutes before you are going to serve add the cannellini beans and diced tomatoes to the soup pot. Season with salt and pepper to taste and serve. You can also puree this for your little one. Enjoy!

Linda's Lentil Soup for the Whole Family

This recipe comes from my mother-in-law's dear friend Linda. This soup is so delicious, healthy and so easy to make. My little guy absolutely loves this soup. He's had it for either lunch or dinner the past few days. This recipe makes a lot of soup. I froze some of it in my Mumi&Bubi trays, and gave some to my neighbors and we still have a lot left over! This is for little one's 10+ months and mommies and daddies of all ages.

Here's what you need (Makes 16 cups)
4 qts (16 cups) water
1/2 cup dry lentils
1 tbsp oil
4 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
8 oz chopped tomato or 1 tomato chopped
1 pkg frozen chopped spinach
6 boullion cubes (chicken or beef)
Ham or prosciutto pieces
1 cup small pasta (I used little shells)
garlic salt to taste (if needed)

In a large pot bring the water, lentils and oil to boil. Lower heat to medium (slow boil) and add chopped celery, onion, garlic, tomato, spinach and boullion cubes. After cooking for 45 minutes to 1 hour add the ham or prosciutto, 1 cup pasta and garlic salt if needed. Cook the pasta time and then turn off heat. The pasta will continue to cook. Serve and enjoy!