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    You are in: Home / Low-cholesterol / Moroccan Style Split Pea Soup Recipe
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    Moroccan Style Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Lorac's Note:

    I found this recipe today at Whole Foods and thought it sounded intriguing. I made one change subbing 1 large onion for 2 leeks. I usually make pea soup with ham but this sounds delicious!

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    Units: US | Metric


    1. 1
      Combine peas and water in a large pot, bring to a boil, reduce heat and simmer 30 minutes.
    2. 2
      Add remaining ingredients and simmer 2-3 hours or until peas are soft and the soup thickens.

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    Ratings & Reviews:

    • on May 07, 2005


      This appears to be an adaptation of B'sarra a Moroccan breakfast soup. It is usually served with a splash of olive oil on top and a pinch of cumin. Increase all the spices except paprika and drop in two thick slices of lemon while cooking. Remove lemon before blending or serving.

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    • on March 16, 2009


      This is my new split pea soup favorite. As suggested by earlier reviewers, I more than doubled the spices (except for Paprika), put 2t salt , 1/3 lemon in with the rest of the ingredients and used turkey broth as the base. Absolutely tasty and different.

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    • on June 19, 2004


      Thanks so much for this great recipe. Made it for my daughter-in-Law who is fairly picky and she R A V E D about it. Sue21 Spain

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    Read All Reviews (5)


    Nutritional Facts for Moroccan Style Split Pea Soup

    Serving Size: 1 (628 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.5
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 70.4 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 19.0 g
    Sugars 8.6 g
    Protein 17.2 g

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