Slow Cooker Golden Split Pea Soup
Adding raisins, leeks and cumin to this slow-cooked split pea soup gives it a deliciously different, Persian-inspired flavor. You can use lamb instead of beef for a more traditional dish, but we preferred it with beef because it added richness while still allowing the flavors to meld together.
Ingredients
5 cups Swanson® Chicken Broth
2 pounds beef for stew, cut into 1-inch pieces
3 leek (white parts only), cut in half lengthwise and sliced
1 large onion, chopped (about 1 cup)
1.5 cups dried yellow split peas
2 medium carrot, peeled and diced (about 1 cup)
5 cloves garlic, minced
3 bay leaf
1 teaspoon dried oregano leaves, crushed
2 teaspoons ground cumin
0.5 cup golden raisins
2 tablespoons lemon juice
0.25 cup chopped fresh parsley
2 pounds beef for stew, cut into 1-inch pieces
3 leek (white parts only), cut in half lengthwise and sliced
1 large onion, chopped (about 1 cup)
1.5 cups dried yellow split peas
2 medium carrot, peeled and diced (about 1 cup)
5 cloves garlic, minced
3 bay leaf
1 teaspoon dried oregano leaves, crushed
2 teaspoons ground cumin
0.5 cup golden raisins
2 tablespoons lemon juice
0.25 cup chopped fresh parsley
Instructions
Stir the broth, beef, leeks, onion, split peas, carrots, garlic, bay leaves, oregano, cumin, raisins and lemon juice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the bay leaves. Season to taste. Sprinkle with the parsley before serving.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the bay leaves. Season to taste. Sprinkle with the parsley before serving.
Slow Cooker Golden Split Pea Soup
Adding raisins, leeks and cumin to this slow-cooked split pea soup gives it a deliciously different, Persian-inspired flavor. You can use lamb instead of beef for a more traditional d...
Directions
Print
Stir the broth, beef, leeks, onion, split peas, carrots, garlic, bay leaves, oregano, cumin, raisins and lemon juice in a 6-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Remove the bay leaves. Season to taste. Sprinkle with the parsley before serving.
Ingredients
5 cups Swanson® Chicken Broth2 pounds beef for stew, cut into 1-inch pieces3 leek (white parts only), cut in half lengthwise and sliced1 large onion, chopped (about 1 cup)1.5 cups dried yellow split peas2 medium carrot, peeled and diced (about 1 cup)5 cloves garlic, minced3 bay leaf1 teaspoon dried oregano leaves, crushed2 teaspoons ground cumin0.5 cup golden raisins2 tablespoons lemon juice0.25 cup chopped fresh parsley
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