Split Pea Soup
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1 cup dry USA green or yellow split peas, rinsed
6 cups of water
1 1/8 teaspoon salt
2 cups bow tie or ripple noodles
2 or 3 large cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice
1/4 teaspoons freshly ground black pepper
1/2 cup grated Parmesan cheese
1/3 cup minced fresh parsley
|Instructions:||1. Combine split peas, 4 cups of water, and 1 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat, cover and simmer 25 minutes.|
2. Preheat oven 450°F.
3. To peas and cooking water add 2 cups more water and bring to a rolling boil. Add noodles, reduce heat to a slow boil and cook 15 minutes longer, stirring frequently, until noodles are tender. Drain off all but a few tablespoons of the cooking liquid.
4. Stir in garlic, oil, lemon juice, 1/8 teaspoon salt, and pepper, and turn mixture into a shallow 8 inch square greased baking dish.
5. In a small bowl combine Parmesan cheese and parsley and sprinkle over noodles mixture. Bake for 8 to 10 minutes or until cheese melts.
|Prep Time:|| > 120|
|Cook Time:|| > 120|