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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups per serving)
Persian Split Pea Soup
Adding raisins, leeks and stew meat to this slow-cooked split pea soup gives it a deliciously different flavor.
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Serves: 8 servings (about 1 1/2 cups per serving)
Prep Time: 15 minutes
Cook Time: 420 minutes
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5 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 pounds beef for stew, cut into 2-inch pieces
3 leeks, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
1 1/2 cups dried yellow split peas
5 cloves garlic, minced
3 bay leaf
1 teaspoon Dried oregano leaves, crushed
2 teaspoons ground cumin
1/2 cup golden raisins
2 tablespoons Lemon juice




Stir the broth, beef, leeks, onion, split peas, 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.


Tip: You can substitute lamb for the beef.



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