Split Pea Curry Soup

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Split Pea Curry Soup

Serve as a main course with English muffins.

Yield: Serves 4-6


  • 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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