Slow Cooker Golden Split Pea Soup

Adding raisins, leeks and cumin to this slow-cooked split pea soup gives it a deliciously different, Persian-inspired flavor.  You can use lamb instead of beef for a more traditional dish, but we preferred it with beef because it added richness while still allowing the flavors to meld together.


5 cups Swanson® Chicken Broth
2 pounds beef for stew, cut into 1-inch pieces
3 leek (white parts only), cut in half lengthwise and sliced
1 large onion, chopped (about 1 cup)
1.5 cups dried yellow split peas
2 medium carrot, peeled and diced (about 1 cup)
5 cloves garlic, minced
3 bay leaf
1 teaspoon dried oregano leaves, crushed
2 teaspoons ground cumin
0.5 cup golden raisins
2 tablespoons lemon juice
0.25 cup chopped fresh parsley


Stir the broth, beef, leeks, onion, split peas, carrots, garlic, bay leaves, oregano, cumin, raisins and lemon juice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.  Remove the bay leaves.  Season to taste.  Sprinkle with the parsley before serving.