Persian Split Pea Soup

Campbell's Persian Split Pea Soup Recipe

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

At a glance


15 min.


7 hr. 15 min.



Servings: about 1 1/2 cups per serving

Cook: 7 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

5 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 pounds beef for stew, cut into 2-inch pieces
3 leeks, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
1 1/2 cups dried yellow split peas
5 cloves garlic, minced
3 bay leaves
1 teaspoon dried oregano leaves, crushed
2 teaspoons ground cumin
1/2 cup golden raisins
2 tablespoons lemon juice

How to Make It

  • 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.

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  • Tip: You can substitute lamb for the beef.
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