I got this recipe from my mom, who first tasted it at her book club. You can find the complete recipe here. The funny part of this story is that when I first got the recipe, there weren't any directions attached. In case it isn't obvious, I don't have a natural skill for knowing what to do with each ingredient in a recipe. For example, if a recipe says to saute an onion, I want to know how long that is in minutes. So when I saw just a list of ingredients, my plan was to add them all to a soup pot at once and simmer. Simmering for 30 minutes seems pretty standard, so that was my plan.
I had already planned to leave out the yogurt in the recipe, but I wasn't sure if that would effect my massive soup combination so I asked my mom about it. Luckily she caught that I didn't have the directions and got me straightened out. The yogurt and rice are just sides, so I decided to skip the yogurt and keep the rice.
That's a long story for what turns out to be an easy delicious soup. First you saute the vegetables for a few minutes:
Next I decided to add everything to my trustee slow cooker instead of continuing on the stove top. I will say that I am getting a more intuitive feel for when to use the slow cooker and it works great in this recipe. I cooked it on high for about 3 hours and made a rice barley blend to serve on the side.
1 comments:
What a perfect slow cooker recipe. I love that thing! It's so easy!:)
Post a Comment