Colorful Curry Winter Slow Cooker Soup

Need something quick, delicious, seasonal, and nutritious, oh, and easy?  This soup is perfect for cold nights in or for company.  It’s various colors add different antioxidants to the dish which boost immunity.  The beans give it protein and satiates hunger.  The layered flavors are savory with just a touch of heat and salt.  One pot, quick prep, and the meal serves 4-6.

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4 small potatoes

1 yellow/orange beet

1/4 of a purple cabbage

3/4 cup of baby lima beans (or other bean)

2 Tb curry powder of choice

2 ts of garlic powder

5 cups of broth (Preferably from the root cellar.  I used red chile/corn.)

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Chop vegetables and layer everything into crock pot and set to low for 8 hours.  After 6 hours I add 1 Tb of salt because I don’t put any in my broth.  Adjust accordingly to what your soup needs.  It may not need any extra.

Serve with delicious, warm sourdough bread (tomorrow’s recipe)!

Farmgirl’s Pueblo Green Chile

20170926_153841I lift the spoon from the crockpot to taste and the aroma instantly transports me.  I close my eyes and I am in the plaza of Santa Fe.  I reopen them and I am in my kitchen in Pueblo.

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Here in Pueblo, Colorado they take their chilies as seriously as New Mexicans.  I am growing New Mexican red chilies in my gardens but to say that I prefer them would be fightin’ words in these parts.  I picked up Pueblo chili seeds for next year!

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The climate here is very similar to New Mexico and chilies grow great.  The Pueblo Chili Festival is taken as seriously as the State Fair.  Doug and I went and checked it out, took in the aromas of roasting chilies, and the many, many booths of salsas, ristras, and beans.  We brought home a basket of chilies, onions, garlic, and a big bag of local pinto beans.

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And then I made the best green chili of my life.  Here is the recipe!

Farmgirl’s Pueblo Green Chili

You will need 8 chilies.  I used 5 (supposedly) mild green chilies, 2 poblano, and 1 sweet pepper.  You can roast on the grill, in the oven, or on a gas stove top.  Use tongs to blacken the skin all around and then immediately place in a freezer bag.  The steam loosens the skin.

Brown half a pound of stew meat, cut up smaller, dredged in 3/4 of a cup of masa mixed with a little salt and pepper, in a few tablespoons of olive oil.  Put in crockpot.

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In same pan sauté with a little more oil 1/2 an onion.  Add to crockpot.

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Mince 6 cloves of garlic.

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To prepare chilies, scrape skin off with the side of a knife.  Slice open and remove seeds.  Cut up chilies.

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Add all to crockpot with 2 cups of diced, peeled tomatoes with juice (I was tired by then so I just opened one of the jars I already canned).

Add 3 cups of broth (I used my homemade corn and red chili broth)

1 T salt

1 ts pepper

2 ts oregano

1 ts cumin

Add 1/2 cup of beans.

Pour in rest of masa used for dredging.

Cook on low for 8 hours.  Sneak a taste every so often because it is so good.

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A cold beer and goat cheese cooled the heat from the chilies.  Fritos made it a little closer to Frito pie from New Mexico.  If you close your eyes you will find yourself basking in the sun in the plaza of Sant….um, I mean Pueblo!

Winter Night Beans

 

JpegThe winter wind blows as the flurries of icy snow cover walkways and rooftops.  There is nothing quite like walking in the front door, clicking on the Christmas lights, and being met with the smell of dinner already cooked for you.  A crockpot and beans do just that.  Creating an enticing aroma and healthy, nourishing delight.  So simple too.

In a crockpot pour in 2 cups of pinto beans.

Add (or be imaginative and adjust flavors) 2 teaspoons of ground New Mexican chili and 1 teaspoon of ground green chili.  1 Tablespoon of dried, minced onion, a teaspoon of minced garlic.  1/4 teaspoon of pepper.  1 teaspoon of paprika.  A few shakes of liquid smoke.  Don’t add salt until the last ten minutes or so.

Cut up 3 strips of bacon and add.  Pour in 5 cups of broth.  Set to low and go out shopping (or working).  8 hours later…

When you arrive home add 1-2 teaspoons of smoked salt (or sea salt) and a couple of handfuls of greens.  Let cook for 5-10 more minutes.  Serve with bread or cornbread and honey butter.  (Melt a stick of butter with a good amount of honey.  Pour into container and set in fridge.  Let sit on counter for a little bit before spreading.)

Homestead food at its most delightful.  Happy Winter!