Persian Split Pea Soup
Recipe from Swanson Broth & Stock

Adding raisins, leeks and stew meat to this slow-cooked split pea soup gives it a deliciously different flavor.


Persian Split Pea Soup

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Servings: 8
Prep Time: 15 mins
Total Time: 7 hrs 15 mins
Related Categories: Beef Stew, Beef Stew, Leeks, Slow Cooker, Split Pea Soup
 
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Ingredients
  • 5  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 2  lb.
    beef for stew, cut into 2-inch pieces
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  • 3 
    leeks, cut into 1-inch pieces
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  • 1 
    large onion, chopped (about 1 cup)
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  • 1 1/2  cups
    dried yellow split peas
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  • 5  cloves
    garlic, minced
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  • 3 
    bay leaves
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  • 1  tsp.
    dried oregano leaves, crushed
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  • 2  tsp.
    ground cumin
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  • 1/2  cup
    golden raisins
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  • 2  tbsp.
    lemon juice
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Directions
1.
Stir the broth, beef, leeks, onion, split peas, garlic, bay leaves, oregano, cumin, raisins and lemon juice in a 6-quart slow cooker.
2.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the bay leaves.

Tip:
You can substitute lamb for the beef.
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