Moroccan Style Split Pea Soup

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!

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 2 cups split peas
• 3 quarts water or 3 quarts chicken broth
• 4 medium carrots, diced
• 3 celery ribs, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• salt & freshly ground black pepper

Directions:

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

Reviews

[RussianMama]

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.

[Samir]

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.

[susan thomas 21]

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