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Yellow Split Pea Soup Recipe

Serves 8


  • 2 cups dried yellow split peas
  • 2 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 8 cups water
  • 1 carrot, chopped
  • 1 bunch parsley, chopped
  • 1/2 bell pepper (any color)
  • 1 hot chili pepper (any color)
  • 1 bay leaf
  • 1/4 tsp dried oregano or thyme
  • 1 1/2 tsp salt, or to taste
  • Freshly ground black pepper
  • 1/2 cup rice, uncooked (optional)


1. Rinse peas well.
2. Drain.
3. Remove stems and seeds from peppers, reserving some chili seeds to flavor soup if desired.
4. Chop peppers.
5. In a large soup pot, saute onion in olive oil until soft.
6. Add peas, water, carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using), salt, and pepper to taste.
7. Simmer soup for about 2 hours, until peas are soft.
8. If desired, rice may be added to soup 15 or 20 minutes before cooking is finished.


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Main Ingredient:Vegetable / Peas
Course:First Course
Special Diet:Low Fat

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