Turkish Pea Soup

70 mins (prep 10, cooking 60)
13 ingredients
3-4 servings
I adapted this recipe from one for lentil soup, and called it Turkish because of the Urfa Pepper I used in it, which I found in my local Turkish grocery store. You could also use chilli flakes. If you want to use lentils instead of the peas, you can easily do so and your cooking time will be shorter. You also won't need quite as much water as you do for the peas.

Categories:  lentil , easy , beans , meat , pork , bacon , <-4-hours , soups-&-stews , southwest-asia-(middle-east) , turkish , time-to-make , asian ,
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Serving Size (506.78 g)
Servings 3
Amount per Serving
Calories 92.88 Calories from Fat 89.1
% Daily Value *
Total Fat 9.9g 45.67%
Saturated Fat 0.74g 11.07%
Trans Fat 0.25g %
Cholesterol 0.0mg 0.0%
Sodium 21.1mg 2.64%
Total Carbohydrate 1.32g 1.32%
Dietary Fiber 0.3 g 3.55%
Sugars 0.84 g %
Protein 0.26g 1.56%
Vitamin A 85.39IU% Vitamin C 1.38mg%
Calcium 16.76mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
slices bacon, chili flakes, stalks celery, finely chopped carrot, fresh thyme, yellow split peas