Curry adds an interesting twist
on traditional split pea soup. Of course if you don't enjoy curry, just
1 1/4 cups dry yellow split peas
4 oz lean deli ham, chopped
2 medium onions, chopped
2 medium carrots, chopped
1 tbsp curry powder
1 tsp dried thyme (or 1 tbsp fresh thyme)\
1 bay leaf
5 cups chicken broth
1 cup skim milk
salt/pepper to taste
This soup can be prepared in a slow cooker or stove-top.
Rinse and drain peas. Chop vegetables and ham.
For slow-cooker method, combine peas, ham, onion, carrots, curry, thyme, bay leaf and chicken broth in slow cooker. Cover and cook on high setting for 4 to 5 hours or the low setting for 10 to 12 hours. Stir in 1 cup skim milk. Season with salt and pepper.
If using stove-top method, combine peas, ham, onion, carrots, curry, thyme, bay leaf and chicken broth in large crock pot. Bring to a boil, them reduce and simmer for approximately 2 hours. Stir in skim milk - but do not return to a boil. Season with salt and pepper and serve.