Hearty curried split pea soup (slow cooker)

Yes, this is easy-peasy–really–and really good. Hearty, flavorful and satisfying. Which is perfect right now, because I’ve gone and caught an awful cold. The first I’ve had while breastfeeding, and the timing is as bad as its head-pounding, throat-scratching, bunged-up persistence, since Dave’s mum is here from England and I hate to be sniffling, snorting, and retiring to be miserable and alone so much of the time. At least on the flip side there is an extra set of hands to count on, and thanks to her the house is really clean and I don’t have to worry about added irritation from dust buildup.

I’m feeling rotten enough, that’s pretty much all I’m going to say about this soup. It doesn’t look like much in the picture–but you know about my awful (lack of) photography skills. I guess improving my poor abilities in that area will be on the new year resolution list AGAIN because there isn’t a whole lot of hope for 2013. Just know it’s soothing and satiating with a whole lot of goodness. I made it vegetarian, though you could add some pork or ham. Sweet potatoes in the slow cooker always lend a melt-in-your-mouth, mildly sweet smoothness, and blend really nicely with the peas, carrots and curry spice.

I’m paranoid about Little Monkey getting sick, and he does seem a bit weary, but he’s also a staunch wee trooper. He may just seem tired because he’s so terribly determined to get on the move. He just hit 3-months, and is straining to sit up at every opportunity; he’s stretching his legs out stiffly in an effort to stand; and he’s rolling about from back to side with the utmost seriousness. The way he watches the world with what already looks like astuteness and compassion makes me think he and his Dad are going to be two peas in a pod as Little Monkey grows. Love him, love him, love him.

Happy Thanksgiving friends!

Curried split pea soup

  • 2 cups green split peas
  • 8 cups water, vegetable, or chicken stock
  • 1 large sweet potato, peeled and chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • sea salt and black pepper to taste
*optional: 1 cup diced cooked ham

Combine all ingredients in the crockpot. Cook on low for 5+ hours, or until peas are tender. Thin as desired with hot water as needed to serve.

  1. Melissa
    November 23, 2013

    This looks so delicious! I think I’m going to put some in the crock pot right now to enjoy tonight!! I do hope you’re feeling better ASAP- thanks for the post and the adorable Felix photo even though you’re under the weather. Can’t wait to see you guys again. Hugs

  2. Christina Gillen
    November 23, 2013

    I am so intrigued about this recipe that I am finally going to getting a crockpot and make it! Yum.
    Hope you are feeling better♥

  3. Christina Gillen
    November 23, 2013

    See? I got so hungry I didn’t write the correct word! “going to get” was the intended phrase……

  4. Terri
    November 23, 2013

    Ahhh, now that I have had time to sit down and read the whole post I see the details. So sorry you feel so crummy!
    The recipe sounds so yummy and just right for this cold snap.

    LOVE the pic of Felix! Can’t wait to see you both again.

  5. Jennifer Price
    November 23, 2013

    I am going to make this this weekend!! Thanks for sharing!!

    • Wendy McMillan
      November 27, 2013

      So glad you liked it, Jen! 🙂

  6. Mary
    November 23, 2013

    Wendy, take care of yourself and feel better! I am pretty sure you’re just helping Felix build immunity…not much you can do to protect the little guy. Anyway, he is as tough as his parents. 🙂

    • Wendy McMillan
      November 27, 2013

      Thanks Mary! Hope to talk to you soon! Have a great holiday! 🙂

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