Spiced Split Pea Soup

A hint of curry adds the perfect amount of kick to this family-pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks.

—Sue Mohre, Mount Gilead, OH

Prep: 25 min. • Cook: 8 hours • Makes: 10 servings

• 1 cup dried green split peas
• 2 medium potatoes, chopped
• 2 medium carrots, halved and thinly sliced
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 3 garlic cloves, minced
• 3 bay leaves
• 4 tsp. curry powder
• 1 tsp. ground cumin
• ½ tsp. coarsely ground pepper
• ½ tsp. ground coriander
• 1 carton (32 oz.) reduced-sodium chicken broth
• 1 can (28 oz.) diced tomatoes, undrained

1. 1. In a 4-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until the peas are tender, 8-10 hours.
2. 2. Stir in the tomatoes; heat through. Discard bay leaves.

1 cup: 139 cal., 0 fat (0 sat. fat), 0 chol., 347mg sod., 27g carb. (7g sugars, 8g fiber), 8g pro. Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable.