Curried Split Pea Soup

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A crockpot ham and pea soup recipe, zinged up with curry and cream.  Easy to put together in the morning for dinner.  Yummy - the curry flavor is not dominant, but it gives the soup an extra something.
1 1/4 cups dried green split peas
1 large smoked ham shank
1 cup onion, diced
1 cup celery, diced
1 cup carrots, sliced
1 tbl curry powder
1 tbl fresh thyme leaves (1 tsp dried)
1 bay leaf
5 cups chicken broth
1 cup half-n-half or light cream
Salt and pepper to taste
1. Sort through the peas and put them in the bottom of a 3-5 quart crockpot.   Add the ham hock, onion, carrots, celery, curry, thyme and bay leaf.  Pour chicken stock over all.  Cook on low heat for 10-12 hours, or on high heat for 4-5 hours.  Remove the bay leaf and the  ham hock and remove the meat from the bone and gristle.  We like to "pull" the meat with two forks to shred it into big chunks.  Return meat to pot.  If soup seems thin. you may wish to let it cook in the crockpot for another hour with the lid off, to reduce a little.  Remove from heat and stir in the cream.  Taste and add salt and pepper - do not add salt until the end, since the ham hock is salty.

Serve with crusty bread.
We make the carrots in big chunks, so we can easily avoid ladling them to one of our family that doesn't like carrots.

Dec 2008 - made with a pound of smoked sausage, and substituted half a cup of lentils for a 1/4 cup of the split peas, to use use up an odd amount of lentils. Still very good soup.


Member since Sep 2007

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