Pea and Poultry Soup
Who wants to cook a big meal in the days after Thanksgiving or Christmas? Not me, that’s for sure. Luckily this quick recipe can be made with left-over holiday turkey, rotisserie chicken, or cooked chicken breasts. The only real prep here is chopping an onion and some garlic. That’s it. You just toss everything into a slow cooker, turn it on, go for a brisk fall hike and come home to a delicious, hearty warm stew.
Makes: 6 servings
Preparation time:
Cooking time:
Total Time:
Ingredients:
- 1 pound split peas
- 1 pound frozen California vegetable mix (cauliflower, carrot, broccoli - no need to defrost first)
- 1 cipollini onion (diced)
- 1 garlic clove (minced)
- 2 cups cooked turkey or chicken (chopped)
- 6 cups water
- 2 cups vegetable stock
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon coarse salt
Equipment: stockpot or slow-cooker
Instructions:
- Place all of the ingredients into a stock pot or slow-cooker.
- Stockpot: bring to a boil, then reduce heat and simmer for 1 hour.
- Slow cooker: high for 5-6 hours or low for 7-8 hours.
- The soup is ready when the split peas are soft.
- Enjoy warm and freeze the left-overs for later.
Special Diet: Dairy Free, Gluten Free, Nightshade Free, Paleo, Soy Free
Course: Main Dish, Soup & Stew
Culture: American
Special Equipment: Slow-cooker
Written by Anne Beaubien
Are your pounds the same as English pounds (weight)?
Marion xx
Yes I believe they are the same. Great question!
Anne
I have checked out your Engine 2 diet and plan on starting it soon. Thanks for your lovely recipes,
Marion xx
I didn't realize that English pints are 20 oz, I definitely used the US pint measurement of 16 oz. Thanks for pointing that out! I'll try to use the ounces measurement from now on instead of the pint measurement. Also, just to note when it's wet ingredients it is ounces by volume, but when it is dry ingredients it is ounces by weight.
Take care,
Anne