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Slow Cooker Golden Split Pea Soup

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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.

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.

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