Curried Pork and Pea Soup

Kathy Hertzler Lancaster, PA

Prep. Time: 15 Minutes
Cooking Time: 4–12 Hours

Ingredients

  • -lb. boneless pork shoulder roast
  • 1 cup yellow or green split peas, rinsed and drained
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • ½ cup finely chopped onions
  • 49½-oz. can (approximately 6 cups) chicken broth
  • 2 tsp. curry powder
  • ½ tsp. paprika
  • ¼ tsp. ground cumin
  • ¼ tsp. pepper
  • 2 cups torn fresh spinach

Ideal Slow Cooker Size: 4-Quart

Method

  1. Trim fat from pork and cut pork into ½-inch pieces.
  2. Combine split peas, carrots, celery, and onions in slow cooker.
  3. Stir in broth, curry powder, paprika, cumin, and pepper. Stir in pork.
  4. Cover. Cook on Low 10–12 hours, or on High 4 hours.
  5. Stir in spinach. Serve immediately.

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