Spiced Split Pea Soup
Total TimePrep: 25 min. Cook: 8 hours
Makes10 servings (2-1/2 quarts)
- 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
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours.
- Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts1 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.
Sep 9, 2019
This soup is OUTSTANDING, and such a nice change from traditional pea soup! I used no-salt-added chicken stock and tomatoes, and then adjusted the seasoning just slightly right before it was finished cooking — it didn’t need much. And maybe my slow cooker runs hot, but the peas (I used Goya) were fall-apart tender after only five hours of cooking in my slow cooker on the Low setting, so I stirred in the tomatoes, let them warm for about 15 minutes, and the soup was ready to go! Love the unique freshness the tomatoes added, and the curry brought a warming essence to this soup that was comforting on a brisk September day. It was delicious on it’s own, but I’d imagine a little plain yogurt would be delicious stirred into this. I served this with homemade naan brushed with garlic butter for sopping, and it was divine.