Moroccan Bessara (Split-Pea Soup) The hub is from Morocco...........this stuff is SOOOOO good served with some french bread!!!

Ingredients:

1 lb. (500 g) dried split peas
6 cups (1.5 liters) beef, chicken or vegetable broth
2 cups (500 ml) water
1/3 cup (80 ml) olive oil
1 large onion, chopped
4 to 5 cloves garlic, chopped
1/4 cup fresh parsley or cilantro, chopped
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/8 teaspoon cayenne pepper, or to taste

Preperation:

In a large pot, cook the onions and garlic in the olive oil over medium-low heat for just a few minutes, or until fragrant and softened. Add the remaining ingredients and bring to a boil over high heat.

Reduce the heat and simmer the soup, partially covered, for 50 to 60 minutes, until the peas are tender. Stir the soup occasionally while cooking, and if you like a thicker soup, remove the cover for the last 15 minutes to reduce the liquids a bit more.

Puree the soup in batches* in a blender, adjust seasoning, and serve.

Serves: 6 generous bowls

Calories 320
Carbs 52
Protein 19
Fiber 19
Fat 12
Sugar 4