Recipe Corner: Spinach and Split Pea Soup



By Christine Vartanian Datian



About 1 1/2 lbs. cubed beef stew meat or lamb meat

1 large onion, sliced or diced

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1 medium green or red bell pepper, diced

1 medium carrot, diced

2 stalks celery (and tops), diced

1 cup yellow split peas, washed and drained

1 small (8 oz.) can tomato sauce

1 tablespoon tomato paste

2-3 cloves garlic, minced

Juice of 1 large lemon (more to taste)

1/2 cup dry white wine (optional)

Sea or Kosher salt, black pepper, garlic powder

1 teaspoon sweet basil, crushed

4 cups fresh baby spinach, washed, drained, chopped

Olive oil

Water, low sodium beef broth

Chopped flat leaf parsley and onions as garnish

Armenian or Greek-style yogurt as garnish

Lemon wedges as garnish



In a large pot or dutch oven, brown the stew meat in oil, 15-20 minutes then add the onion and garlic and cook for one hour on medium low heat, tossing occasionally.

Add 4 cups (or more) of water or beef broth, bell pepper, carrot, celery, split peas, tomato sauce, tomato paste, and seasonings, and bring to a boil.  Reduce heat, cover, and cook for 20 minutes.  When the split peas are tender, add the spinach, lemon juice, wine, and additional water or broth if desired.

Bring soup to a low boil and simmer for 10 minutes longer until the spinach is tender.  Add more lemon juice if desired.

Garnish with chopped parsley, onions, and lemon wedges, and serve with yogurt on the side.

Serves 4-6.

(Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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