Yellow Split Pea Stew

Serves: 4
Total Calories: 274


2 cups chopped onions
1 cup chopped celery
2 chopped shallots
1 tablespoon chopped garlic
1 1/2 cups yellow split peas rinsed and soaked in 3 cups of vegetable broth for 8 to 10 hours
7 cups Vegetable Broth
2 cups thawed frozen or drained canned corn
2 cups peeled and cubed potatoes
2 cups peeled and cubed yams
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried minced onion
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried


Put the onions, celery, shallots, and garlic in a large dry pot over medium heat and cook, stirring frequently, for 5 minutes. Stir in the split peas, any leftover soaking liquid, and the broth. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low and cook uncovered, stirring occasionally, until the split peas are almost soft, about 90 minutes, using a ladle to skim off any foam that forms at the surface. Discard the foam.

Stir in the corn, potatoes, yams, granulated garlic, and dried onion flakes. Cook uncovered, stirring occasionally, until the split peas are soft, about 30 minutes. Remove from the heat and stir in the parsley and thyme. Serve hot. Stored in a sealed container in the refrigerator, Yellow Split Pea Stew will keep for 4 days.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 10

This Yellow Split Pea Stew recipe is from the Bravo Cookbook. Download this Cookbook today.

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