Slow Cooker Golden Split Pea Soup
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.
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Cooking Directions
- 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.
Ingredients
- 5 cups Swanson® Chicken Broth
- 2 pounds beef for stew, cut into 1-inch pieces
- 3 leek (white parts only), cut in half lengthwise and sliced
- 1 large onion, chopped (about 1 cup)
- 1.5 cups dried yellow split peas
- 2 medium carrot, peeled and diced (about 1 cup)
- 5 cloves garlic, minced
- 3 bay leaf
- 1 teaspoon dried oregano leaves, crushed
- 2 teaspoons ground cumin
- 0.5 cup golden raisins
- 2 tablespoons lemon juice
- 0.25 cup chopped fresh parsley