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

sausage-frysplit-pea-soup

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“Use Up What’s In The Fridge & Cupboard” Sunday Soup

These ingredients are based upon my attempt to use up vegetables and canned goods before this weeks shopping trip.

  • 1 large tin diced tomatoes / basil
  • 1 small tin crushed tomatoes
  • 1 tin garbanzo beans
  • 32 oz chicken stock
  • 1 package Trader Joe’s Spicy Italian Sausage
  • 1/2 chopped onion
  • 1/4 chopped red pepper
  • 1 chopped poblano pepper
  • 1 “stalk” chopped broccoli
  • 4 “stalks” chopped kale
  • 1 cup baby carrots
  • 1/2 tbs basil
  • 1 tbsp oregano / Mediterranean herbs (Whole Foods)
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Place ingredients in crock pot and cook on high temp for 5 hours.

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.

Caldo Verde Soup

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Walking the dogs the other day I came across a box of books for the taking. There were two Slow Cooker books which I carried home with me. This is an adaptation from “The Healthy Slow Cooker” by Judith Finlayson.

  • 1 large onion
  • 2 cups chopped carrots
  • 2 cloves garlic
  • olive oil for sauteing
  • freshly ground pepper (1 tsp)
  • 6 cups chicken broth
  • 2 chopped / sliced sweet potatoes
  • 1 can chick peas (drained)
  • 2 – 3 cups chopped kale
  • 1/2 lb kielbasa – chopped into cubes
  • 3 tsp cumin
  • 3 tsp paprika
Saute carrots, onions and garlic until soft

Saute carrots, onions and garlic until soft

In a skillet saute the onion, carrots, garlic until softened. Add the pepper and 2 tsp of the cumin powder. Place these ingredients into the slow cooker. Add the chicken broth, chickpeas, sweet potatoes, kale, kielbasa, paprika and remainder of cumin.

Cook on low for 8 hours.