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.
Nutrition per serving may change if servings are adjusted.
1 pound dry split peas, rinsed and drained
1 pound smoked pork hocks or meaty ham bone
1½ cups cubed cooked ham (about 8 ounces)
1½ cups coarsely chopped celery
1 cup chopped onion
1 cup coarsely chopped carrot
3 to 4 teaspoons curry powder
1 tablespoon dried marjoram, crushed
2 bay leaves
¼ teaspoon ground black pepper
6 cups water
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.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4- ½ to 5- ½ 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.
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.