Two soups to help you fight the winter chill

Posted by James Sechrengost on 12/05, 2014 at 09:17 AM

Lentil Soup

Ingredients

1 cup dry lentils

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

2 cloves garlic, minced

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

1/4 teaspoon dried thyme, crushed

1 bay leaf

3 1/2 cup chicken broth

1 1/2 cup water

1 (14 1/2 oz.) can Italian-style stewed tomatoes. I like Hunts.

1/4 cup snipped fresh parsley (Optional)

2 tablespoons cider vinegar (Optional)

1/2 lb. cubed ham (Optional)

steps

1. Rinse the lentils in cold water.

2. Place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, ham (if using) and bay leaf in Crockpot.

3. Stir in broth, water and undrained tomatoes.

4. Cover; cook on low for 12 hours or on high-heat setting for 5 to 6 hours.

5. Discard bay leaf. Stir in parsley and vinegar (if using).

Split Pea Soup

Ingredients

1 lb. dried green split peas, rinsed

1 hambone, or 2 meaty ham hocks, or 2 cup diced ham

3 carrots, peeled and medium sliced. Too thin and they break up.

1 medium onion, chopped

2 stalks of celery plus leaves, chopped

1 or 2 cloves of garlic, minced. Lately I have found that I like to grate garlic or use a garlic press. Less chance of biting into a piece of garlic.

1 bay leaf

1 tablespoon seasoned salt (or to taste)

1/2 teaspoon fresh pepper

1 1/2 quarts hot water

steps

1. Layer ingredients in slow cooker, pour in water slowly. DO NOT STIR.

2. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

3. Remove bones and bay leaf. Serve garnished with croutons.

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