This is split pea soup jacked-up with other ingredients.  The sweet potato and red bell pepper add color and interest.  The curry powder is a background flavor, not pronounced at all.


2 14-ounce cans chicken broth
1 16-ounce package dry split peas, rinsed and drained
1 bay leaf
2 cups cubed ham, 1/2-inch pieces
1 cup sweet potatoes, peeled and cubed into 3/4-inch pieces
1 cup fresh mushrooms, sliced
1/2 cup red bell pepper, diced
1 small, sweet onion, diced
1 clove minced garlic
1 tablespoon soy sauce
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups heavy cream


  1. In a large pan, combine the broth, split peas, bay leaf, and two cups of water. Bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally for about one hour, until the split peas are tender but not falling apart. Remove the bay leaf.
  2. Add the sweet potatoes, mushrooms, red pepper, onion, garlic, soy sauce, curry, salt, and pepper. Add the cream. Return to a boil and then reduce the heat to low and cook covered for another hour or until the peas are falling apart and the soup is thickened. Adjust the seasoning, adding more salt or pepper to taste. Serve hot.


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