Publix Simple Meals

Caribbean Split Pea Soup and Watercress With Mustard Dressing

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 or green split peas (14–16 oz)
8 oz fresh prediced onions
6 oz fresh prediced 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 plantains; slice through peel lengthwise for easy removal. Cut plantains into bite-size pieces.
  3. Stir plantains and shrimp into soup (wash hands). Cook and stir 2–4 minutes and 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.

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Caribbean Split Pea Soup and Watercress With Mustard Dressing

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Caribbean Split Pea Soup

CALORIES (per 1/6 recipe) 430kcal; FAT 3.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 950mg; CARB 75g; FIBER 27.00g; SUGARS 14g; PROTEIN 29g; CALC 8%; VIT A 100%; VIT C 30%; 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%

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