Anita's Hodgepodge Curry Soup
Author: Anita
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Ingredients
  • Basic soup:
  • 1 cup Bob's Red Mill Vegi Soup Mix
  • (ie, ¼ c yellow split peas, ¼ c green split peas, ¼ c lentils, ¼ cup small pasta)
  • 4 cups water
  • 1 can chicken noodle soup
  • 2 tbsp chicken bouillon
  • 1 can coconut milk (I used full fat, which makes it richer)
  • 2 tsp curry powder
  • ¼ tsp garlic powder
  • 1 skinless boneless chicken breast
  • Optional veggies:
  • 1½ cup diced yam
  • 1½ cup diced red bell pepper
  • ½ cup diced green chiles
  • ** Other suggested veggies: carrots, celery, onions, cabbage, green beans, turnips, brussels sprouts, squash, pumpkin, whatever
Instructions
  1. Put the Bob's Red Mill Vegi Soup Mix in a crockpot with 4 cups of water. Add any vegetables that take a long time to cook (yams, potatoes, carrots, etc). Cook on high heat for 2 to 3 hours. Test to make sure they are soft enough to eat. (When lentils and peas are too old, they will stay hard no matter how long you cook them)
  2. Add remaining ingredients and cook on low for another hour.
  3. Remove chicken breast. Let cool enough to handle (about 5 minutes) and dice. Dump back into the crockpot.
  4. Cook on low for another half hour. Adjust seasonings (salt, pepper, more curry powder, more chicken bouillon, etc.) as desired.
  5. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/anitas-hodgepodge-curry-soup/