Serves: 4
Total Calories: 167
Sauté the onion and garlic in oil in a large, heavy pot. Add washed split peas, water, salt, celery leaves, and summer savory. Bring to a boil; cover, then simmer 45 minutes or until the peas are tender. Add potato, carrot, celery, red pepper, and parsley. Simmer 25 minutes. Serve hot with a dollop of yogurt and a sprinkling of nasturtium petals.
Fun Fact: Between 1861 and 1866, Idaho’s gold output totaled about $52 million—or about 19% of the total discovery for the United States at that time.
This Red and Gold Split Pea Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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