Select Your Store:
My Store:     Change



Store Hours:

Aprons Simple Meals

Publix Aprons Recipes

Search Recipes

Publix Aprons Recipes

Caribbean Split Pea Soup and Watercress With Mustard Dressing

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare soup through step 2 - 10 minutes
  • Prepare salad through step 2 - 15 minutes
  • Complete soup and salad; serve - 15 minutes

Caribbean Split Pea Soup and Watercress With Mustard Dressing

Caribbean Split Pea Soup

3 small carrots
1 bag dried yellow split peas (14-16 oz)
8 oz fresh pre-diced onions
6 oz fresh pre-diced celery
48 oz reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon pepper
2 well ripened plantains
3/4 lb medium shrimp, peeled/deveined (thawed)

  • Cut carrots into bite-size pieces.
  1. Combine all ingredients (except shrimp and plantains) in large saucepan. Cover and bring to a boil on medium.
  2. Reduce heat to simmer (soup should still lightly bubble); cook 20–25 minutes or until peas are tender. Cut ends off plantain; slice through peel lengthwise for easy removal. Cut plantain into bite-size pieces.
  3. Stir plantains and shrimp into soup (wash hands). Cook and stir 2–4 minutes or just until shrimp begin to turn pink and opaque. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 440kcal; FAT 3g; CHOL 90mg; SODIUM 250mg; CARB 75g; FIBER 27g; PROTEIN 30g; VIT A 100%; VIT C 30%; CALC 6%; IRON 20%

Return to Top

Watercress With Mustard Dressing

4 oz watercress leaves (or 2 bunches)
4 radishes, thinly sliced
1 avocado, cut into bite-size pieces
4 slices bacon
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon dried mint

  • Cut watercress into large, bite-size pieces; place in salad bowl.
  • Slice radishes and cut avocado; add both to salad.
  1. Cut bacon into small pieces (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook until crisp. Remove bacon from pan and place on paper towels to drain and cool. Reserve 3 tablespoons of the bacon fat in pan; set aside to cool slightly.
  2. Whisk vinegar, mustard, and mint into bacon fat. Add bacon and dressing to salad; toss and serve.

CALORIES (per 1/4 recipe) 210kcal; FAT 20g; CHOL 15mg; SODIUM 220mg; CARB 5g; FIBER 4g; PROTEIN 4g; VIT A 20%; VIT C 30%; CALC 4%; IRON 4%

Return to Top

Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Dry Grocery
Add to your grocery list 1 tbsp cider vinegar
Add to your grocery list 1/4 tsp dried mint
Add to your grocery list 1/2 tsp dried thyme
Add to your grocery list 1 (14-16 oz) bag dried yellow or green split peas
Add to your grocery list 1/2 tsp ground allspice
Add to your grocery list 48 oz reduced-sodium chicken broth
Add to your grocery list 1 tbsp spicy brown mustard

Add to your grocery list 4 slices bacon

Add to your grocery list 1  avocado
Add to your grocery list 3 small carrots
Add to your grocery list 6 oz fresh pre-diced celery
Add to your grocery list 8 oz fresh pre-diced onions
Add to your grocery list 4  radishes
Add to your grocery list 4 oz (or 2 bunches) watercress leaves
Add to your grocery list 2 well ripened plantains

Add to your grocery list 3/4 lb medium shrimp, peeled/deveined

Return to Top

Aprons Advice

  • Complete your meal with a loaf of crusty bread and a fruit tart for dessert.
  • Don't care for shrimp? The soup works equally well with shredded rotisserie chicken or slices of smoked sausage.
Return to Top
Recipe Version soup0088