Greek Split Pea Soup

  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 8
Greek Split Pea Soup

Ingredients

1
bag (16 oz) dried split peas (about 2 1/4 cups)
2
large onions, coarsely chopped (2 cups)
3
medium stalks celery, coarsely chopped (about 1 cup)
8
cups water
2
medium red or yellow bell peppers, chopped (about 2 cups)
1/3
cup uncooked orzo or rosamarina pasta (about 2 oz)
1/4
cup chopped fresh parsley
1
teaspoon salt
1
teaspoon dried oregano leaves
1/4
teaspoon pepper
1/2
cup crumbled feta cheese (2 oz)
1/2
cup sliced ripe olives

Steps

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  • 1
    In 5-quart Dutch oven, heat peas, onions, celery and water to boiling. Reduce heat to low. Cover; simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • 2
    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.)
  • 3
    Stir in bell peppers, pasta, parsley, salt, oregano 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.

Notes









Tips

Expert Tips

  • The feta cheese and olives really add to the flavor and seasoning level of this soup, so don’t be tempted to add more salt to the soup until you’ve tried it first.
  • A fresh fruit salad is a nice choice to serve with this hearty soup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (About 1 1/2 Cups)
Calories
260
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
500mg
21%
Potassium
690mg
20%
Total Carbohydrate
41g
14%
Dietary Fiber
17g
67%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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