Savor a comforting bowl of Split Pea Soup (Bissara), a traditional dish brimming with flavor. This recipe celebrates the rich taste of split peas, cooked to creamy perfection alongside aromatic herbs and spices. It’s a wholesome choice for a nourishing meal, whether you’re enjoying it on a cold winter day or as a delightful dish at any mealtime. The blend of ingredients creates a hearty soup that appeals to the taste buds without being overwhelming.
Ingredients
- 1 lb dried split peas
- 1 whole onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 6 cups vegetable broth
- salt
- black pepper
- 1 tbsp olive oil
Instructions
- Rinse the split peas under cold water and drain.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrot, celery, and garlic. Cook for about 5 to 7 minutes until the vegetables are tender.
- Stir in cumin and paprika, and cook for an additional minute until fragrant.
- Add split peas and vegetable broth. Stir well and bring the mixture to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 45 minutes or until the peas are soft.
- Season with salt and black pepper according to taste.
- Using an immersion blender, carefully blend the soup until smooth.
- Ladle into bowls and, if desired, garnish with fresh herbs.
Keywords: Legumes, Comfort, Hearty, Nutritious, Soup
Spice Rack: Cumin, Paprika
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