Split Pea Soup  Soups and Stews  231 reads

Split Pea Soup

Low-sodium chicken broth 1 1/2 litres
Split peas, rinsed 350g | 2 cups
Celery stalks, rinsed, trimmed and finely diced 3
Carrots, peeled and finely diced 3
Onion, peeled and finely chopped 1 large
Worcestershire sauce 1 tbsp
Ground cumin 1/2 tsp
Freshly cracked ground pepper to taste
Fresh parsley 2 tbsp
Crusty bread, to serve

Preheat oven to 375º F.

Place all ingredients except the parsley in a large ovenproof pot, such as a Dutch oven. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat.

Cover pot and place in preheated oven. Cook for 1 hour or until the peas are tender.

Ladle hot soup into serving bowls. Garnish with chopped parsley. Serve with crusty bread.

serves 8

Rating 2.59/5
Rating: 2.6/5 (27 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team