Ingredients
1 cup dried green split peas2 medium potatoes, chopped2 medium carrots, halved and thinly sliced1 medium onion, chopped1 celery rib, thinly sliced3 garlic cloves, minced3 bay leaves4 teaspoons curry powder1 teaspoon ground cumin1/2 teaspoon coarsely ground pepper1/2 teaspoon ground coriander1 carton (32 ounces) reduced-sodium chicken broth1 can (28 ounces) diced tomatoes, undrained
Preparation
In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours.
Stir in tomatoes; heat through. Discard bay leaves.
