Curried Pork And Pea Soup Recipe
Ingredients
| Pork shoulder roast - 1 1/2-pound, boneless | ||
| Yellow or green, split peas - 1 cup, rinsed and drained | ||
| Carrots | 1/2 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Onions | 1/2 Cup (16 tbs), finely chopped | |
| Chicken broth - 49 1/2-ounce can (approximately 6 cups) | ||
| Paprika | 1/2 Teaspoon (Curry powder - 2 teaspoon) | |
| Cumin | 1/4 Teaspoon (Curry powder - 2 teaspoon) | |
| Pepper | 1/4 Teaspoon (Curry powder - 2 teaspoon) | |
| Spinach | 2 Cup (16 tbs) (Curry powder - 2 teaspoon) | |
Directions
MAKING
1. Trimming fat from pork, cut it into 1/2-inch pieces.
2. In slow cooker combine split peas, carrots, celery, and onions and stir in broth, curry powder, paprika, cumin, and pepper.
3. Stir in pork and cook with cover on Low for 10-12 hours or on High for 4 hours.
SERVING
4. Stir in spinach and serve immediately.
1. Trimming fat from pork, cut it into 1/2-inch pieces.
2. In slow cooker combine split peas, carrots, celery, and onions and stir in broth, curry powder, paprika, cumin, and pepper.
3. Stir in pork and cook with cover on Low for 10-12 hours or on High for 4 hours.
SERVING
4. Stir in spinach and serve immediately.
Chef
