Minted Green Split Pea Soup

Makes 4 servings.

1 cup (225ml) BCP green split peas
1 medium chopped onion
1 tbsp canola oil
1 tsp soy sauce
1/4 cup finely chopped fresh mint *
8 cups (1.8 litres) water

* Dried mint can be substituted; use about 1 tbsp.

Rinse and drain the peas. Add them to a soup pot with the water, and bring to a boil. Boil gently for 1 1/2 to 2 hours. Salt and pepper to taste. Garnish with a dollop of sour cream or yogurt.

< Back to recipes

© 2004 Best Cooking Pulses, Inc.