Winter Crock Pot Soup - Curried Split Pea

I have a new favorite soup and the rest of the family seems to like it too. I love thowing all the ingredients into my crock pot in the morning and smelling dinner cooking all day. I got this from Country Home magazine. Is anyone else as bummed as me that they also folding?

Enjoy this recipe! And if you have favorite crock-pot meals please share. I am starting to prepare our dinner in the mornings to free up time so I'm on the hunt for the best of the best.

Curried Split-Pea Soup


2 14-oz. cans vegetable broth
1 14-oz. can unsweetened coconut milk
1 16-oz. pkg. (2 1/3 cups) dry split peas, rinsed and drained
1 bay leaf
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb. stemmed shiitake mushrooms, sliced, or assorted sliced mushrooms
1 medium red sweet pepper, cut into bite-size strips
3 green onions, thinly sliced
1 Tbsp. soy sauce
2 tsp. curry powder
1/4 tsp. crushed red pepper
Salt and ground black pepper (optional)
1/4 cup snipped fresh basil
Snipped fresh basil (optional)


SLOW-COOKER DIRECTIONS: In a 6-quart slow cooker combine split peas, bay leaf, sweet potatoes, mushrooms, sweet pepper, green onions, soy sauce, curry powder, and crushed red pepper. Pour vegetable broth, coconut milk, and 2 cups water over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Season to taste with salt and pepper, if desired. Stir in 1/4 cup basil before serving. Sprinkle with additional basil, if desired.

Regular directions (no crock pot):
In a 6-quart Dutch oven combine broth, coconut milk, peas, bay leaf, and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Stir in potatoes, mushrooms, sweet pepper, onions, soy sauce, curry, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, 20 to 30 minutes more or until vegetables are tender, stirring occasionally. Remove and discard bay leaf. Season to taste with salt and pepper, if desired. Stir in 1/4 cup basil just before serving. Sprinkle with additional basil, if desired. Makes 8 servings.

* From Country Home Magazine