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Greek Split Pea Soup

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  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 8
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Vegetarian split pea soup gets a Greek twist with orzo, oregano and more. It needs just 30 minutes of prep to get it simmering.
Created Sep 8, 2011
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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

  •  
    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.

Nutrition Information

No nutrition information available for this recipe
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