Spiced Split Pea Soup Recipe

Spiced Split Pea Soup Recipe
Spiced Split Pea Soup Recipe photo by Taste of Home
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Spiced Split Pea Soup Recipe

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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, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours

Ingredients

  • 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 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained

Directions

In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 7-9 hours.
Stir in tomatoes; heat through. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
Originally published as Spiced Split Pea Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p21

Nutritional Facts

1 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 347mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

  • 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 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  1. In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 7-9 hours.
  2. Stir in tomatoes; heat through. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
Originally published as Spiced Split Pea Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p21

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