Green Split Pea and Collard Green Curry Soup

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Green Split Pea and Collard Green Curry Soup – 17 March 2009

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.

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"Joyful Curmudgeon"
An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.

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