Okay, now it’s officially fall in our house.
I broke out the crockpot today!
When I was putting my soup ingredients together this morning, I wasn’t sure it would be a good soup day – but, boy was I wrong!
Today was so dreary. It seemed more like winter than early fall, for sure. Gray skies, cold rain, and only in the 50s, having hot soup waiting for us when we got home was the perfect way to end the day.
- 2 cups green split peas
- 7 cups water
- 1 cup vegetable broth
- 1.5 tsp salt
- 3/4 tsp pepper
- 1 tsp cayenne
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 cup pumpkin puree
- 1 cup diced winter squash (I used some roasted kabocha)
- 3/4 cup diced lean ham
- Mix split peas through pumpkin puree in crockpot and set on low for 8 hours.
- Add cooked squash and ham to soup and let cook 30 minutes or until warmed through.
I always forget how much I love using a crockpot. Once fall and winter are here, I love having meals waiting on us when we get home, especially since we’re losing daylight already.
This soup + salad was just what we wanted after a long, gray day today.
Although – I did go out for a run after work! And I felt fast for the first time in a very long time. Just a short 2.5 miles, but I felt great! It’s nice ending the day on a good note and with a full belly.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.