Please enter the email you’re using for this account.
Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
8PM: More Taste, Less Fuss. The beginnings of spring may be budding, but most of us are still stuck in the winter duldrums, aka soup season! Here is one that everyone in the family finds warm and comforting. With pastrami, this is a complete one-bowl dinner.
2 tablespoons canola oil
1-pound chunk of pastrami, diced into 1-inch cubes
1 onion, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 stalks celery, diced
2 large carrots, diced
1 zucchini, diced
1 cup yellow split peas
1 cup green split peas
10 cups water
1/2 teaspoon pepper
Add oil to a large pot over high heat. Add pastrami cubes and saute until crispy. Remove pastrami from pot (leave the pastrami drippings, it adds flavor to the vegetables).
Add onion, garlic, celery, carrots, and zucchini to the pot and saute until vegetables are tender.
Add split peas, water, salt and pepper and bring to a boil. Reduce heat to a simmer and cook for one hour, stirring occasionally, or until the peas have become soft and tender.
Add in the pastrami chunks and cook for an additional 15 minutes. Serve hot.
Photography: Rina Schiffman
How Would You
Rate this recipe?
Please log in to rate
Reviews