Green Split Pea and Vegetable Curry Soup

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How Mary and Frank and Friends Eat

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Green Split Pea and Vegetable Curry Soup


2 lbs. Green Split Peas, dried
2 Onions, medium size
3-4 Carrots, medium to large
2-3 Celery, ribs
1-2 Collard Green, leaves
2-3 Potatoes, medium size
1 tbsp Ginger, ground
2 tbsp Cumin, ground
2 tbsp Coriander, ground
2 tsp Cardamom, ground
2 tsp Turmeric, ground
1/2 tsp Yellow Mustard Seed, ground
2 tbsp Lemon Juice
Cayenne Pepper or Hot Sauce, to taste
Cilantro or Parsley, fresh or dried (for garnish)
12 cups Water (approximately)
(To enlarge the photo of the green split pea vegetable curry soup, click on the photo or link)


Note: We use a large 6-1/2 quart slow cooker for this recipe. The recipe may be halved for a smaller cooker. It’s a good idea to start preparing the soup early in the morning, or start the split peas the night before and let them simmer overnight.

Set slow cooker to “high.” Preheat 10 cups of water to boiling and add to the slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.) OR, place the cold water in the slow cooker on low heat the night before you want to serve the soup.

While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the water in the slow cooker, and cover.

When the split peas are tender, wash and clean the vegetables and peel the onions, potatoes, and carrots. Cut the vegetables in pieces and place them in the container of a high speed blender, cover, and run the blender at high speed until the contents are smooth (There should be about 6 cups of pureed veggies in the container, if there is less additional veggies can be added).

Pour the contents of the blender container into the slow cooker, and continue cooking on low heat for about three hours. OR, if you want to speed up the cooking time, place the pureed veggies in a microwaveable covered dish, over the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.

Add all the seasonings, except the lemon juice, to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on “low” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.

When split peas are very soft (mushy), and the veggies are thoroughly cooked, turn the slow cooker off, add the lemon juice and mix well.

Serve with a sprinkling of cilantro or parsley garnish and a large tossed salad. Enjoy!

Ingredients Information

Cardamom, ground



Cilantro, Dried Leaves

Collard Greens

Coriander, ground

Cumin, ground

Ginger, ground


Mustard Seed, Ground

Onions, Yellow


Peas, Green Split

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Turmeric, ground

Utensils and Equipment Information

Crock Pot

Dish, Ceramic Baking

Juicer, Citrus

Juicer, Lemon Lime


Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Spoon, Large Mixing