Crock Pot Curried Split Pea Soup
- Ready In:
- 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
- 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.
- 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.
- Discard bay leaves.
- Remove pork hocks.
- When pork hocks are cool enough to handle, remove meat from bones; discard bones.
- Coarsely chop meat.
- Return meat to soup.
Questions & Replies
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I was just at my first attempt of making split pea soup, while I was looking through the PAC autumn 09 adoption list. Pot was already on the stove, so I decided to try out the recipe and adopt you. I love this soup! It's fast and easy to put together and it's so yummy.Half of it didn't make it to the table. I split the soup in two -as it was my first try at making it- half I make it with curry and half without it. Now I can't decide which one was better. I soaked the peas overnight so it didn't take this long to boil.
Couldn't pass this one - a split pea soup that one can put together so quickly and have the crock pot do all the work - perfect for those days when kitchen time is limited and there's a chill in the air. That it tasted like I had spent all day in the kitchen rates a high five! Find I have become keen on curry - the curry along with the rest of the ingredients has this one in my soup collection - it's a wonderful split pea soup.Thank you.
RECIPE SUBMITTED BY
Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3. I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same). My favorite cookbook is without a doubt Moosewood - Anything by Moosewood. I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.