In a 6 quart pot, sauté celery and onion in oil until onion is browned. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until peas are tender and soup is thick. Add more water if soup is too thick or simmer longer if too thin.

SPICY SPLIT PEA SOUP

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Category

FALAFEL SPICE

Lemon

Soup

Servings

Makes 10 to 12 cups

Author

group
  • 2 cups diced celery
  • 1 cup diced onion
  • 1/4 cup olive oil
  • 2 cups green split peas, rinsed
  • 2 small carrots, chopped or grated
  • 1/4 cup chopped cilantro
  • 1 tsp baking soda
  • 4 tsp SPICE BAZAAR FALAFEL SPICE
  • 2 Tbsp SPICE BAZAAR ATHENIAN GARDEN SPICE
  • 2 Tbsp lemon juice
  • 3 qts water

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