A hint of curry adds the perfect amount of kick to this family-pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio

Ingredients

• 1 cup dried green split peas
• 2 medium potatoes, chopped
• 2 medium carrots, halved and thinly sliced
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 3 garlic cloves, minced
• 3 bay leaves
• 4 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon ground coriander
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (28 ounces) diced tomatoes, undrained

Directions

1. In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours.
2. Stir in tomatoes; heat through. Discard bay leaves.