New Year’s Day Yellow Split Pea Soup

4 hot Italian sausages
4 chopped carrots
1/2 chopped onion
2 chopped Italian Cubanelle peppers
2 stalks chopped celery
1 lb dry yellow split peas
32 fl oz chicken broth
4 cups water
2 tbsp chili powder
1 tbsp cumin powder
1 tsp sea salt

  • cut up sausage and brown in a cast iron pan
  • add onion, peppers, celery and continue to brown
  • add spices and chopped carrots, cook until sausage is brown on outside.
  • put the rinsed split peas, chicken broth, water into the crock pot
  • add the sausage mixture to the crock pot

Cook on high for 4 hours or low for 8 hours



Chicken and Bean Cassoulet

Cassoulet (French pronunciation: ​[ɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).


Cassoulet sounds fancy, even if I am only using chicken thighs and not fancier meats as mentioned in the description above. I am using small white beans, so cassoulet it is!

  • chopped carrots
  • 2 chopped poblano peppers
  • 2 cans chopped tomatos
  • 1 large can small white beans
  • 8 chicken thighs
  • 2 tbsp black molasses
  • 1/4 cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp basil
  • 1/2 tsp allspice

Place chicken on bottom of crock pot.
Mix the vinegar and molasses with the spices and basil.
Layer the carrots, peppers, tomatoes, beans

Cook for 7 hours on low setting


Parnia Lentil Soup

  • 2 cups dried Pardina Lentils (I used Goya brand)
  • 1/2 lb chopped keilbasa (Jubilat Provisions is where I buy mine)
  • 1 onion – chopped
  • 1/2 cup celery – chopped
  • chopped kale – about 4 cups
  • 28 oz tin of diced tomatoes
  • 4 cups vegetable broth
  • 1 tbsp garam masala
  • 1/2 tbsp cumin powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of allspice or nutmeg
  • pinch of cayenne pepper
Pardina Lentils (Spanish)

Pardina Lentils (Spanish)


<—–   Use this type of lentil.

Combine all ingredients and cook on low for 8-10 hours.

Sunday Lentil & Kale Coriander Stew (with Kielbasa)


  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp oil
  • 1 chopped onion
  • 2 -3 cups chopped carrots
  • 1 chopped Poblano pepper
  • 2 stalks celery
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 can vegetable broth
  • 1½ cup lentils
  • 3 chopped sweet potatoes

Add seeds to heated oil in cast iron drying pan, toast for about 3 minutes. Remove from pan and grind in a bowl.
Add carrots and onion to the pan, saute, then add the pepper, celery, add the spices listed above and stir. Add broth and stir until just boiling. Add the crushed cumin and coriander seeds.

Place the ingredients into the crock pot. Add the lentils and sweet protatoes, stir.

Cook on low for 6 hours.

  • lots of chopped kale
  • 1 can coconut milk
  • 1/2 lb chopped kielbasa

Add the remaining ingredients to the cooked mixture, stir, and cook another 2 hours on low.

I made this before I had to go out for the day, and I was both tired and preoccupied with a number of things, and forgot to add the kielbasa before I started cooking it. So I cut the sausage up in pieces and heated it up in the cast iron frying pan before adding it along with the kale and coconut milk.