Recipes

Split Pea Soup

Pretty peas! That’s what you’ll be saying when you get a whiff of this homemade, hearty pea soup that doesn’t split hairs. Did we mention how healthy it is?
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Course Vegetable Soups
Cuisine American

Servings 2 servings
Calories 469.33 kcal

Ingredients

  

  • 1 teaspoon(s) olive oil
  • 1/8 cup(s) chopped carrots
  • 2 tablespoon(s) finely chopped celery
  • 2 tablespoon(s) finely chopped onions
  • 1/8 teaspoon(s) dried thyme or 1 small sprig fresh
  • 2 cup(s) low-sodium chicken broth
  • 3/4 cup(s) dried split peas
  • 1 dash(es) salt, to taste
  • 1 dash(es) Freshly ground black pepper

Instructions

 

  • 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.
  • Add the stock and split peas, and bring to a boil quickly over high heat.
  • Reduce heat and simmer until the peas are tender, about 1 hour.
  • Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
  • 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.
  • 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.

Nutrition

Calories: 469.33kcalCarbohydrates: 91.91gProtein: 43.27gFat: 7.51gSaturated Fat: 1.49gSodium: 398.15mgFiber: 34.19gSugar: 6g

Keyword Healthy Bytes, Low Calorie, Low Fat
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