Sunday night I put 2 pounds of green split peas and 10 cups of
water in our large slow cooker set on “low.” Then Monday morning I
took two 1-pound packages of frozen collard green pieces out of our
freezer, heated them in a covered microwaveable dish in the microwave
oven until they were cooked, and then added them to the slow cooker. I
also precooked 2 cups each of diced carrots and onions, and 1 cup of
diced celery, and added them to the slow cooker.
Then I added the seasonings:
1 Tablespoon Ginger, ground
2 Tablespoons Cumin, ground
2 Tablespoons, Coriander, ground
2 Teaspoons Cardamom, ground
2 Teaspoons Turmeric, ground
1 teaspoon Mustard Seed, ground
I stirred in more water and let these ingredients continue to cook at
“low” for a couple of hours. Before turning off the heat, I added 2
Tablespoons of lemon juice.
Then my husband Frank and I went out for a long walk. When we got
back, we enjoyed our soup along with tossed salad which I had made early
in the morning. This salad consisted of pieces of fresh romaine lettuce,
carrots, celery, cabbage, onion, and zucchini squash topped with cooked
great northern beans, raisins, powdered nutritional yeast, and balsamic
vinegar.
In the evening, after the rest of the soup had cooled off, we put it
in the refrigerator. We’ll heat some up in the microwave oven to enjoy
today and finish off the rest tomorrow.
For great-tasting recipes, photos and information, visit:
http://www.all-creatures.org/recipes.html
