SOUPS. Good For the Soul

I love soups and stews and eat a lot of them in the winter. One of my favorites is chicken and rice. You can make it with canned or leftover chicken. Use 4 cups of chicken stock or bouillon, plus a cup of water 1 cup of chicken meat, cut into small pieces 1 cup of raw rice 1/2 cup diced celery 1/2 cup diced carrots 1/4 cup minced onion Put rice in the bottom of the slow cooker or pot, then add liquid, vegetables and meat. It takes about 8 hours in a slow cooker, or 3 to 4 hours in a slow oven. Check it once or twice, adding more water if needed.

OOOOH I'm just going to adjust peavey's recipe, (which, by the way, I know is a delicious soup because it's basically how I make chicken and rice). Substitute 1/4 c diced smoked ham for the chicken, and split peas or lintels for the rice. Add enough water instead of chicken broth to make it "soupy" when the lintels have soaked up as much water as they can. Salt and pepper to taste.