Yellow split 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.

Split 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

Split 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.

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