1 pound green split peas (about 2 1/4 cups)
5 1/2 cups water
1 cup chopped cooked ham (about 4 ounces)
2 teaspoons salt
1 teaspoon instant minced onion
1 teaspoon curry powder
1 cup water
1/2 cup cocktail peanuts
1/2 cup chutney
1/2 cup toasted coconut (see note)
Heat peas and 5 1/2 cups water to boiling in Dutch oven. Boil 2 minutes; reduce heat. Stir in ham, salt, onion and curry powder. Cover and simmer until peas are mushy, about 1 hour.
Stir in 1 cup water. If necessary, add more water to desired consistency. (Soup will thicken as it stands.) Serve soup with side dishes of peanuts, chutney, and toasted coconut. 8 servings.
Note: To toast coconut, spread on ungreased baking sheet and bake in 350° oven, stirring frequently, until golden brown, about 15 minutes.
S-T-R-E-E-T-C-H IT WITH PEANUTS!
Peanuts are such a rich source of protein that 1/3 cup can be substituted occasionally for a 2 – to 3-ounce serving of meat. Provide a gallery of peanut garnishes and snacks for your family and watch the protein show.
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