Curried Ham & Split Pea Soup Recipe

5 2 2
Curried Ham & Split Pea Soup Recipe
Curried Ham & Split Pea Soup Recipe photo by Taste of Home
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Curried Ham & Split Pea Soup Recipe

Read Reviews
5 2 2
Publisher Photo
This soup is great for stocking in the freezer and the curry gives it a warmer flavor, which goes so nicely with the salty ham. —Trisha Kruse, Eagle, Idaho
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 7 hours

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 package (16 ounces) dried green split peas
  • 2 cups cubed fully cooked ham
  • 1 cup sliced fresh carrots
  • 4 cups reduced-sodium beef broth
  • 2 cups water
  • 1/2 teaspoon pepper

Directions

In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer.
Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield: 8 servings (2 quarts).
Originally published as Curried Ham & Split Pea Soup in Taste of Home December 2013

Nutritional Facts

1 cup: 288 calories, 5g fat (2g saturated fat), 31mg cholesterol, 683mg sodium, 39g carbohydrate (7g sugars, 16g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 package (16 ounces) dried green split peas
  • 2 cups cubed fully cooked ham
  • 1 cup sliced fresh carrots
  • 4 cups reduced-sodium beef broth
  • 2 cups water
  • 1/2 teaspoon pepper
  1. In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer.
  2. Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings (2 quarts).
Originally published as Curried Ham & Split Pea Soup in Taste of Home December 2013

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Reviews forCurried Ham & Split Pea Soup

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robertalea User ID: 2806672 127806
Reviewed Feb. 12, 2014

"Loved how easy this recipe was, but I cooked it too long in the crockpot so it got really thick. I just added more beef broth until it reached my desired consistency. The whole family enjoyed it, even the toddler! Not spicy at all!"

MY REVIEW
kpioch User ID: 1575245 200775
Reviewed Jan. 3, 2014

"very easy and good!"

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