Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg.

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Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
additional:
5 hrs 50 mins
total:
8 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and pick over the yellow split peas and soak overnight in clear water.

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  • Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.

  • Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Nutrition Facts

296 calories; protein 14.4g; carbohydrates 30.5g; fat 13.8g; cholesterol 32.4mg; sodium 464.1mg. Full Nutrition
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