Yellow peas are a staple of Swedish cooking and highly nutritious. This vegetarian recipe can be adapted to a traditional split pea soup recipe with the addition of a ham bone during cooking.

Yellow Pea Soup Mix Ingredients:

Split peas, onion, crystallized ginger, carrots, celery, garlic, paprika, cayenne, spices and herbs. No added salt, preservatives or MSG.

Allergen Information: Gluten-Free

Recipe Additions:

1 tablespoon oil
1 tablespoon butter
6 cups chicken or vegetable broth
juice of 1/2 lemon
Optional: 2 tablespoons sherry
1 cup plain yogurt

Yellow Pea Soup Recipe Directions:

• Rinse, drain and pick over peas.
• Sauté large vegetable packet quickly in oil and butter in a 4 quart pot.
• Add chicken broth and peas and bring to a boil.
• Reduce heat and simmer 1 and 1/2 hours, covered, stirring occasionally.
• While soup cooks, stir small spice packet into yogurt and refrigerate.
• Puree the soup in batches in food processor.
• Return to pot and stir in lemon juice.
• Cook on low 20 to 30 minutes.
• Serve with a dollop of yogurt mixture on top.

This soup will thicken if allowed to refrigerate and is delicious served cold. Add two cups water or broth to thin out soup consistency.

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Crock Pot/Slow Cooker Recipe Directions:

Recommended slow cooker: 3 quart

• Rinse, drain and pick over peas.
• Saute contents of large vegetable packet quickly in oil and butter in small saucepan.
• Transfer seasonings to slow cooker.
• Add chicken broth and peas, stir well, cover and cook on LOW 8 hours.
• While soup cooks, stir contents of small spice packet into yogurt and refrigerate.
• Puree the soup in batches in food processor or Foley food mill.
• Return to pot and stir in lemon juice and cook 30 minutes.
• Serve with a dollop of yogurt mixture on top