The cooler weather makes me yearn for fall. For me that usually means working outside all day and coming inside at dusk to a dinner that was stewing in the crock pot. In my old life, I’d load the crock pot with ingredients in the morning and 10 hours later, I was usually back home from work with dinner ready.

Tomato and Rice Soup
with Pesto
1 c. onion, chopped
1 c. carrot, shredded
3 stalks celery with leaves, chopped
2 tsp. minced garlic
14-1/2-oz. can Italian-style stewed tomatoes
6-oz. can Italian-style tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
4 c. chicken broth
1 c. quick-cooking rice
1/4 c. pesto
Parmesan cheese for garnish

In a 4-quart crock pot, combine onion, carrot, celery, garlic, stewed tomatoes, tomato paste oregano, thyme and pepper. Stir in chicken broth.

Cover and cook on low heat for 8-10 hours.

Stir in rice. Cover and let stand for 6-7 minutes or until rice is tender. Serve with a dollup of pesto and grated Parmesan cheese.

Pork and Hominy Stew
1 lb. boneless pork shoulder
1 Tbsp. olive oil
1 red bell pepper, chopped
1 tomato, chopped
1 small onion, chopped
4 cloves garlic, minced
2 16-oz. cans hominy, drained
4-oz. can diced green chili peppers, drained
1/2 tsp. dried oregano
1 Tbsp. chili powder
4 c. chicken broth

Cut pork into one-inch cubes. In a large skillet brown the pork in heated olive oil. Transfer to a crock pot. Add peppers, tomato, onion, garlic, hominy, chili peppers, chili powder and oregano. Pour broth over all. Cover and cook on low heat for 8-10 hours. Serve in bowls over tortilla chips.

Split Pea and Ham Soup
2 c. fully cooked ham, cubed
1 c. dry split peas
1 c. onion, chopped
1 c. celery with leaves, chopped
1 c. carrots, shredded
2 Tbsp. fresh parsley, chopped
1/2 tsp. dried thyme
1/4 tsp. black pepper
6 c. chicken broth
1 c. quick-cooking rice

In a crock pot, combine ham, peas, onion, celery, carrot, parsley, thyme and pepper. Pour chicken broth over all.

Cover and cook on low heat for 10-12 hours or until peas are tender. Stir in rice, cover and let stand 5 minutes until rice is tender.