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Curried Pork and Pea Soup


Course : Soups
Serves: 6 - 8
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Ingredients:


1 1/2 pounds boneless pork shoulder roast

1 cup yellow or green split peas

1/2 cup carrot -- chopped

1/2 cup celery -- chopped

1/2 cup onion -- chopped

1 can chicken broth (49-1/2-ounce) -- about 6 cups

2 teaspoons curry powder

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

2 cups loose-pack frozen peas
 

Preparation / Directions:


Trim fat from pork. Cut pork into 1/2 inch pieces. Rinse and drain spit peas. In a 4 quart crockery cooker, combine split peas, carrot, celery and onion. Add broth, curry powder, paprika, cumin and pepper. Stir in pork. Cover and cook on LOW heat setting for 10-12 hours or on HIGH setting for 4 hours. Stir in frozen peas. Heat through, then serve.

 

Nutritional Information:

15 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 13mg Sodium

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