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.
cost per recipe: $16.08
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
pounds beef for stew, cut into 1-inch pieces
leek (white parts only), cut in half lengthwise and sliced
large onion, chopped (about 1 cup)
cups dried yellow split peas
medium carrot, peeled and diced (about 1 cup)
cloves garlic, minced
teaspoon dried oregano leaves, crushed
teaspoons ground cumin
cup golden raisins
tablespoons lemon juice
cup chopped fresh parsley
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.