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Northern Pulse Growers Association

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Italian Split Pea Soup

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1 1/2 cups USA yellow or green split peas, rinsed
1/2 cup dry navy beans
3 cups tomato juice
1/2 cup onion, chopped
1/2 cup celery, sliced
1 cup zucchini, cubed
2 cups cabbage, coarsely chopped
1 cup turnip, diced
1 cup carrots, diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
4 oz. uncooked radiatore, or other dry pasta
8 Tablespoons Parmesan cheese    

Soak beans only in 3 1/2 cups water overnight. Add 8 1/4 cups more water. Add peas and bring to a boil. Reduce heat. Cover and simmer 45 minutes or until peas and beans are tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add pasta and cook an additional 8 to 10 minutes until pasta is tender. Sprinkle with cheese before serving.