Split Pea Curry Soup


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Serve as a main course with English muffins.


1 cup yellow split peas
5 cups cold water
4 strips bacon, diced
1 small onion, peeled and chopped
1 clove garlic, minced
Salt and pepper to taste
1 cup canned whole tomatoes, crushed, with juice
2 stalks celery, chopped
2 carrots, peeled and chopped
2 tablespoons chopped parsley
1/2 to 1 teaspoon curry powder


Combine split peas, water, bacon, onion, garlic, salt and pepper in soup kettle and simmer, partially covered, 2 hours or until peas are tender. Add tomatoes, celery, carrots, parsley, and curry powder. Cook 15 minutes longer, or until vegetables are tender but still firm.

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Serves 4-6

Preparation Method

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