Split Pea Soup I

Started cooking at 9:30 pm and had it for lunch the next day. It looked a bit watery at first, but after pureeing part of it and letting it sit for a while it looked thicker. There is a nice hint of cloves - delicious! Made in 4 quart slow cooker - could probably double to have more for leftovers. Also used the east indian curry powder from House of Spice. Based on original recipe.

• 1 c dried split peas
• 5 c water
• 2 T Better than Bouillon
• 3 cloves garlic, chopped
• 1/2 sweet onion, chopped
• 2 carrots, chopped
• 2 stalks celery (with a few leaves) - split
• 3 whole cloves
• 1/2 t salt
• 1/4 t pepper
• l/2 t cumin
• l/2 t curry powder
• 1 bay leaf
• optional: 1 T brown sugar

1. Rinse dahl and add to slow cooker.
2. Cut off 3" of celery and poke the 3 cloves into it. Chop the rest of the celery.
3. Add remaining ingredients, except brown sugar, to crockpot.
4. Cook on low for 12-15 hours.
5. Let cool slightly. Puree all or part of soup.
6. Add in brown sugar.
7. Enjoy!

Related Recipes

Split Pea Soup II - with meat and parsley