Spiced Split Pea Soup

Name: Spiced Split Pea Soup
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes, Indian Recipes, Italian Recipes, Italian Soups
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

A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio

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, 8-10 hours.
Stir in tomatoes; heat through. Discard bay leaves.

Nutrition 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.

Originally published as Spiced Split Pea Soup in Holiday & Celebrations Cookbook 2012

Reviews

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Average Rating:

CarlyFace

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.