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–+ servings

Greek Split Pea Soup

Couverts8
Deel op Facebook Print Recipe

Equipment

  • 5-quart Dutch oven

Ingredients

  • 1 bag dried split peas about 2¼ cups
  • 2 large onions coarsely chopped (2 cups)
  • Medium stalks celery coarsely chopped (about 1 cup)
  • 8 cups water
  • 2 medium red or yellow bell peppers chopped (2 cups)
  • ⅓ cup uncooked orzo or rosamarina pasta about 2 oz
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup crumbled feta cheese 2 oz
  • ½ cup sliced ripe olives

Instructions

  • In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling.
  • Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • Puree pea mixture with immersion blender.
  • (Or pour about 3 cups mixture into blender.
  • Cover; blend until smooth.
  • Pour into heatproof pitcher or bowl.
  • Repeat with remaining mixture; return to Dutch oven.
  • )
  • Stir in bell peppers, pasta, parsley, oregano, salt and pepper.
  • Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender.
  • Top individual servings with cheese and olives.

Nutrition values

Calories: 260 kcal
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Course; One Pot Dinner / Soup / Vegetables
Cuisine; European / Greece
Diets; Vegetarian