Recipe Summary

Prep time: 10 mins
Cook time: 1 hour
Yield: 8 servings

Ratings & Reviews

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Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in sodium
lower in sodium

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Split Pea Soup
This recipe serves:   
4 teaspoons olive oil
1/2 cup chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
2 sprigs fresh or 1/2 teaspoon dried thyme
freshly ground black pepper
2 quarts Basic Chicken Stock (see recipe), or low-sodium canned broth
2 2/3 cups dried split peas
salt to taste
freshly ground black pepper

Cooking Instructions
1. Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.

2. Add the stock and split peas, and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the peas are tender, about 1 hour.

4. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.

5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.

6. Add salt and additional pepper to taste.

NOTE: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 8
Per Serving
Calories 285 Carbohydrate 43 g
Fat 5 g Fiber 17 g
Protein 20 g Saturated Fat 1 g
Sodium 134 mg    


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