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

Prep

15 min.

Total

7 hr. 15 min.

Serves

8

Servings: about 1 1/2 cups per serving

Cook: 7 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

5 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

460 430 460

totalfat

9g 9g 9g

saturatedfat

3.5g 3.5g 3.5g

cholesterol

110mg 110mg 110mg

sodium

440mg 630mg 460mg

totalcarbohydrate

48g 40g 48g

dietaryfiber

11g 11g 11g

protein

49g 48g 50g

vitamina

15%DV 15%DV 15%DV

vitaminc

25%DV 15%DV 25%DV

calcium

15%DV 10%DV 15%DV

iron

40%DV 40%DV 40%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: You can substitute lamb for the beef.
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