Crock Pot Curried Split Pea Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A spin off your regular split pea soup recipe and a great way to use up leftover ham! I used my leftover ham bone from Christmas dinner. The kids loved it. I got this recipe using Better Homes and Gardens' Slow Cooker Meals. Ingredients:
1 lb dried split peas, rinsed and drained |
1 lb smoked pork hocks or 1 lb ham bone |
1 1/2 cups cooked ham, cubed |
1 1/2 cups celery, coarsely chopped |
1 cup onion, chopped |
1 cup carrot, coarsely chopped |
3 -4 teaspoons curry powder |
1 tablespoon dried marjoram, crushed |
2 bay leaves |
1/4 teaspoon ground black pepper |
6 cups water |
Directions:
1. In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
2. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
3. Discard bay leaves.
4. Remove pork hocks.
5. When pork hocks are cool enough to handle, remove meat from bones; discard bones.
6. Coarsely chop meat.
7. Return meat to soup.
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