Crockpot Curried Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups dried split peas4 cups low sodium chicken broth2 cloves garlic, crushed1/4 tsp red chili flakes1 tbsp curry powdersalt & pepper to taste
Sort peas into soup pot, removing any rocks, shells, etc. Cover peas with cold water to rinse and drain. Cover again with cold water, place the lid on the pan, and leave to soak overnight (soaking is optional, but I like the texture of the soup better if the peas soak overnight).
The next morning, pour the water off the peas and give them one more rinse.
Place peas in crockpot. Add chicken broth, garlic, chili flakes and curry powder, salt & pepper. Stir to combine, and cover. Cook on low heat 6-8 hours, stirring occassionally. Check for seasoning, and add more salt if necessary. Serve, topped with freshly cracked black pepper.
This recipe freezes well. Let soup cool, then ladle single servings into quart sized food storage bags. Press out air, and stack bags flat in freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user HRHAIMEE.
The next morning, pour the water off the peas and give them one more rinse.
Place peas in crockpot. Add chicken broth, garlic, chili flakes and curry powder, salt & pepper. Stir to combine, and cover. Cook on low heat 6-8 hours, stirring occassionally. Check for seasoning, and add more salt if necessary. Serve, topped with freshly cracked black pepper.
This recipe freezes well. Let soup cool, then ladle single servings into quart sized food storage bags. Press out air, and stack bags flat in freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user HRHAIMEE.
Nutritional Info Amount Per Serving
- Calories: 99.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 569.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 6.5 g
- Protein: 7.8 g
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