Spiced Split Pea Soup
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assembled the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio10 ServingsPrep: 25 min. Cook: 7 hours
Ingredients
- 4 cups reduced-sodium chicken broth
- 1 cup dried green split peas
- 2 medium potatoes, chopped
- 2 medium carrots, halved and thinly sliced
- 1 medium onion, chopped
- 1 celery rib, thinly sliced
- 3 garlic cloves, minced
- 3 bay leaves
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon ground coriander
- 1 can (28 ounces) diced tomatoes, undrained
Directions
- In a 4-qt. slow cooker combine the first twelve ingredients. Cover
- and cook on low for 7-9 hours or until peas are tender. Add
- tomatoes; heat through. Discard bay leaves. Yield: 10 servings
- (2-1/2 quarts).
Nutrition Facts: 1 cup equals 139 calories, trace fat (trace saturated fat), 0 cholesterol, 347 mg sodium, 27 g carbohydrate, 8 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.