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Split Pea Curry Soup

by

Yield: Serves 4-6

Serve as a main course with English muffins.

Ingredients:

  • 1 cup yellow split peas
  • 5 cups cold water
  • 4 strips bacon, diced
  • 1 small onion, peeled and chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 cup canned whole tomatoes, crushed, with juice
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 tablespoons chopped parsley
  • 1/2 to 1 teaspoon curry powder

Instructions:

Combine split peas, water, bacon, onion, garlic, salt and pepper in soup kettle and simmer, partially covered, 2 hours or until peas are tender. Add tomatoes, celery, carrots, parsley, and curry powder. Cook 15 minutes longer, or until vegetables are tender but still firm.
Updated Wednesday, September 5th, 2007
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