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Curried Pork And Pea Soup Recipe
|Boneless pork shoulder roast||1 1⁄2 Pound|
|Split peas||1 Cup (16 tbs), drained, rinsed (Yellow Or Green)|
|Carrots||1⁄2 Cup (8 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Onions||1⁄2 Cup (8 tbs), finely chopped|
|Canned chicken broth||49 1⁄2 Ounce (Approximately 6 Cups)|
|Ground cumin||1⁄4 Teaspoon|
|Spinach||2 Cup (32 tbs), torn fresh|
Calories 316 Calories from Fat 86
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 2.9 g14.7%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 162.3 mg6.8%
Total Carbohydrates 30 g10.1%
Dietary Fiber 11.4 g45.6%
Sugars 5.1 g
Protein 39 g77.4%
Vitamin A 60.8% Vitamin C 8.7%
Calcium 3.2% Iron 12%
*Based on a 2000 Calorie diet
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.
4. Stir in spinach and serve immediately.