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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 10 |
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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. âSue Mohre, Mount Gilead, Ohio Ingredients:
4 cups reduced-sodium chicken broth |
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 can (28 ounces) diced tomatoes, undrained |
Directions:
1. In a 4-qt. slow cooker combine the first twelve ingredients. Cover and cook on low for 7-9 hours or until peas are tender. Add tomatoes; heat through. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
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