A hint of curry adds the perfect amount of kick to this family-pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio
Ingredients
- 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 carton (32 ounces) reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
Directions
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours.
- Stir in tomatoes; heat through. Discard bay leaves.
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