Greek Split Pea Soup
- Prep Time 30 min
- Total 1 hr 40 min
- Servings 8
- Ingredients 12
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 (2 cups)
- 1/3 cup uncooked orzo or rosamarina pasta (about 2 oz)
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese (2 oz)
- 1/2 cup sliced ripe olives
Instructions
-
Step1In 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.
-
Step2Puree 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.)
-
Step3Stir 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
260
Calories
4g
Total Fat
14g
Protein
41g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 35
- 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
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