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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Moroccan Split Pea Soup Recipe

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This recipe for Moroccan Split Pea Soup is from Rees Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tsp. cooking oil
1 large onion, chopped
3 garlic cloves, minced
1 T. ground coriander
1 T. ground cumin
2 (32-oz.) cartons low-sodium chicken broth
1 (16-oz.) bag dried yellow split peas, picked over, rinsed and drained
3/4 c. canned chickpeas, rinsed and drained
1 (14.5-oz.) can diced tomatoes
1/4 c. cilantro (optional)
Directions:
Directions:
Heat oil in large Dutch oven over medium heat. Add onion and cook, covered, stirring occasionally, until softened, 4-5 minutes. Add garlic, coriander, and cumin; cook, stirring frequently, until fragrant, about 1 minute. Stir in broth and split peas; bring to boil. Reduce heat and simmer, covered, until split peas are softened, about 1 hour. Transfer 2 c. mixture to blender; let cool about 5 minutes and puree. Stir back into Dutch oven. Blend chickpeas and tomatoes in blender, leaving slightly chunky; add to Dutch oven. Cook, covered, until soup is heated through and flavors are blended, about 15 minutes. Serve topped with cilantro, if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe came from Weight Watchers magazine. It's not necessarily an appetizing color, but it is a really tasty and filling soup. And it's WW, so it must be healthy!

 

 

 

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