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.
serves
8
people
Ingredients
cost per recipe: $16.08
The price is determined by the national average.
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5
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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2
pounds beef for stew, cut into 1-inch pieces
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3
leek (white parts only), cut in half lengthwise and sliced
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1
large onion, chopped (about 1 cup)
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1 1/2
cups dried yellow split peas
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2
medium carrot, peeled and diced (about 1 cup)
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5
cloves garlic, minced
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3
bay leaf
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1
teaspoon dried oregano leaves, crushed
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2
teaspoons ground cumin
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1/2
cup golden raisins
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2
tablespoons lemon juice
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1/4
cup chopped fresh parsley
How to Make It
Step 1
Stir the broth, beef, leeks, onion, split peas, carrots, garlic, bay leaves, oregano, cumin, raisins and lemon juice in a 6-quart slow cooker.
Step 2
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.
Recipe Tips
- Easy Substitution Tip: You can substitute lamb for the beef.
- Ingredient Note: Leeks are grown in sandy soil and need to be thoroughly washed before using. Cut off about 1/4-inch of the bottom section with the roots and the dark green tops and discard, leaving the light green and white section only. Rinse the leek under running water, bending the leaves to get at any sand caught in between.
