Ramadan Recipes: Split Pea Soup

by Mozzified Contributor Shaina Shealy

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  • 2 – 3 cups dried green or yellow split peas
  • 6 -8 cups Vegetarian broth or water mixed with soup powder or bouillon
  • 1 large onion
  • 3-4 carrots
  • 3-4 stalks of celery with leaves
  • 4-6 cloves garlic
  • 2 Tblsp fresh basil or 2 tsp dried
  • 1 apple peeled and cut in small pieces
  • 1 bay leaf
  • 1 tsp (or more) cumin (optional)
  • Salt and pepper to taste


Rinse split peas and put in a large pot with 6 cups of broth or water with bouillon, soup mix or any other soup flavoring.

Bring to a boil and simmer peas while preparing vegetables. Stir occasionally.

Put onions, carrots, celery and garlic in a food processor and chop into small pieces. They don’t need to be pulverized.

Throw chopped vegetables into the partially cooked peas and continue to cook on a low flame stirring occasionally.

Add chopped apple and continue cooking on a low flame until all ingredients are tender (about 30-40 minutes).

Add spices, salt and pepper to taste.

When vegetables cooked through, blend in the pot with a stick immersion blender.

Add water and adjust spices if soup is too thick.

Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.