Sally's Split Pea Soup

Source: MSPI Mama

1-lb. pkg. split peas
2 ham shanks
1 carrot, diced
1 onion, diced
1 rib celery, diced
2 qts. water
1/4 tsp. pepper
1 bay leaf
1/4 tsp ground allspice
3 potatoes, diced
1 tsp. sugar

Wash and sort split peas, removing any stones. Then combine ingredients in slow cooker. Cover. Cook on low 8-10 hours. Remove ham bones. Pull meat off and shred. Return meat to soup. Stir through. Remove bay leaf before serving.


Both my husband and I thought this was really yummy and it made 3 servings for us - definitely plan on freezing and adding water!  My toddler wouldn't touch it, but she hates peas.  All she had to hear was "pea soup" and it was a no-go.  We will keep trying with her those as this is a nice, easy one to add to the mix.

One-Pot Spaghetti

Source: Better Homes & Gardens VIA MSPI Mama

8 oz. ground beef or bulk pork sausage
1 can diced tomatoes
pinch of sugar
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly beef broth
1-1/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
8 oz. dried spaghetti, broken

In a large saucepan cook the ground beef or sausage, onion, and garlic until meat is brown and onion is tender. Drain.

Stir in the canned tomatoes, broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.


The whole family enjoyed this one.  I adapted it a bit as I am a mushroom hater and we thought we had lots of sauce and too little pasta.