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Pea Soup with Zaatar

Pea Soup with Za'atar

Za’atar is a spicy mixture of sesame seeds, salt, and herbs that has many uses in Middle Eastern foods. I use it in soups, dips and flatbread toppings.

Serves 4-5.


  • 1 c dry whole peas
  • 8 c water
  • 4 c vegetable broth
  • 2 c crushed tomatoes
  • 1 c cauliflower, chopped
  • 1 c broccoli, chopped
  • 1 c zucchini, diced
  • 1 c yellow squash, diced
  • 1 c carrots, peeled and sliced
  • 2 Tbsp za’atar (or to taste)


  1. Sort and rinse dry peas. Soak overnight in plenty of water.
  2. Drain and rinse peas. Add the 8 cups of fresh water and place in a 5 quart or larger heavy pot. Bring to a simmer over medium heat. Reduce heat and simmer 1 hour, partially covered.
  3. Add the broth and simmer another hour, or until the peas are very tender.
  4. Add crushed tomatoes, cauliflower, broccoli, zucchini, yellow squash, carrots, and za’atar. Bring back to a simmer, and cook 10 minutes, or until vegetables are tender, but have not lost color.
  5. Serve hot with plain yogurt on top.

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