My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Caribbean Split Pea Soup and Watercress With Mustard Dressing

Total Time:
40 minutes
Active Time:
40 minutes

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


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.)

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.

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.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy

Caribbean Split Pea Soup

CALORIES (per 1/6 recipe) 430kcal; FAT 3g; SAT FAT 0g; TRANS FAT 0g; CHOL 90mg; SODIUM 950mg; CARB 75g; FIBER 27g; SUGARS 14g; PROTEIN 29g; VIT A 100%; VIT C 30%; CALC 8%; IRON 15%

Watercress With Mustard Dressing

CALORIES (per 1/4 recipe) 210kcal; FAT 20g; SAT FAT 6g; TRANS FAT 0g; CHOL 15mg; SODIUM 180mg; CARB 5g; FIBER 4g; SUGARS 1g; PROTEIN 4g; VIT A 20%; VIT C 30%; CALC 4%; IRON 4%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe