Spiced Split Pea Soup
Total TimePrep: 25 min. Cook: 8 hours
Makes10 servings (2-1/2 quarts)
Delicious and easy to prepare. Seasoned just right -- not too spicy.
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.