Soup season is in full force. I can't think of a better way to enjoy my Sunday evening after skiing than kicking up my feet while watching Netflicks with a big bowl of soup on my lap. I usually only cook slow cooker soups. Recipes that I can toss together all at once and come back several hours later to a soup that is ready to eat. I'm not one to stir a big pot over the stove continuing to add ingredients. Lorna's soup was not made in the slow cooker, but rather one I could toss together fairly fast and then freeze extra for an upcoming Sunday.I started this soup in a large pot and cooked the onion and celery. I then added the cans of diced tomatoes with green chiles along with several seasonings including cinammon. Once I could smell the spices, I poured the water in the pot along with the 3 chicken thighs. The turkey simmered, and the oats cooked. As usual, I never follow the full directions so I added several items in my fridge. For this soup, I added leftover kamut, butternut squash, fresh cilantro and parsley. The Tex-Mex flavors came together nicelly and I will for sure be making this in the future.
Split Pea Soup w/Couscous
Modified from Fix-It and Forget-It
1 lb. pkg. split peas
6 slices of thick ham
2 carrots, diced
1 onion, diced
1 rib celery, diced
4 potatoes, diced
1 qt. water
1 qt. chicken broth
Seasoning (pepper, bay leaf, allspice, sugar)
1 cup couscous, cooked (add to soup before serving)
Directions: Wash and sort split peas, removing any stones. Combine all ingredients except cooked couscous in the slow cooker. Cover in slow cooker. Cook on low 8-10 hours. Add couscous to soup before serving. -amy
