Curried Pork And Pea Soup
|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|
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.