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Curried Pork And Pea Soup

Ingredients
  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)
  Paprika 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spinach 2 Cup (32 tbs), torn fresh
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pork
Interest: 
Party, Healthy
Servings: 
6

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4.209375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 349 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 162.6 mg6.8%

Total Carbohydrates 30 g10.1%

Dietary Fiber 11.3 g45.1%

Sugars 4.9 g

Protein 38 g76.4%

Vitamin A 61.9% Vitamin C 9.9%

Calcium 5.4% Iron 15.4%

*Based on a 2000 Calorie diet

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Curried Pork And Pea Soup Recipe