Dried peas, part of the legume family, have grown in Asia and Europe since prehistoric times. Split Peas - when the outer layer of the pea is removed and the pea is split in half - don’t need to be soaked and cook quickly, making them a great candidate for pea soup. In fact, it seems that almost every Western country has a version of split pea soup, from traditional Dutch “snert” using green split peas, to the familiar Quebecois-favourite, yellow split pea and ham soup. Like other legumes, yellow split peas are low in fat and high in protein and fiber. Another great addition to today’s heart-healthy diet!
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