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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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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 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 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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    • on November 12, 2003

      I made this in the crockpot which worked reasonably well. I also found that more salt and spices would have been useful.

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    • on November 11, 2003

      Easy to make, and a great combination of ingredients; I would definitely kick it up a notch or two to make it really Moroccan though. Salt is a must, double those spices, and if you're at all like me, add some of Emeril's Essence which goes very well here. (You can make that at home from his recipe)

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    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
    86%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 70.4 mg
    2%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 19.0 g
    76%
    Sugars 8.6 g
    34%
    Protein 17.2 g
    34%

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