This Indian-inspired dish adds some spice to your Split Pea Soup recipe. It calls for curry powder, which usually includes cumin, coriander, and turmeric, all spices that pack in that delicious, unique flavor. Try serving over rice. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 5- to 6-quart slow cooker (see Tip), combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.

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  • 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.

Tips

Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

282 calories; 4.5 g total fat; 1.4 g saturated fat; 24 mg cholesterol; 590 mg sodium. 680 mg potassium; 40.2 g carbohydrates; 16.3 g fiber; 6 g sugar; 21.5 g protein; 2453 IU vitamin a iu; 5 mg vitamin c; 173 mcg folate; 63 mg calcium; 3 mg iron; 71 mg magnesium;

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