Curried Split Pea Soup Print Email

1 1/4 cups dry green split peas
1 small meaty ham bone or 2 smoked pork hocks
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tablespoon curry powder
1 tablespoon snipped fresh marjoram or thyme or 1 teaspoon dried marjoram or thyme, crushed
1 bay leaf
5 cups chicken broth
1 cup half-and-half or light cream

Rinse split peas; drain. Place drained peas in a 3 1/2-, 4-, or 5-quart crockery cooker. Add the ham bone or pork hocks, onion, celery, carrot, curry powder, dried marjoram or thyme (if using), and bay leaf. Pour chicken broth over all.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

Remove ham bone or pork hocks. When cool enough to handle, cut meat off bones; finely chop meat. Discard the bones and bay leaf.

Return meat to crockery cooker. Stir in half-and-half or light cream and, if using, the fresh marjoram or thyme. Season to taste with salt and pepper.

Nutritional facts per serving
calories: 369 , total fat: 10g , saturated fat: 5g , cholesterol: 38mg, sodium: 1381mg , carbohydrate: 43g , fiber: 5g , protein: 29g, vitamin A: 101% , vitamin C: 11% , calcium: 11% , iron: 26%

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