Super Split Pea Soup
Split pea soup has been around for centuries – and for good reason – it’s packed with plant protein, boasts a hefty 17 grams of fiber and contains a range of cancer-fighting phytochemicals.
PREP TIME :
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried oregano
- 8 cups low-sodium chicken broth (vegetable stock or water may be substituted)
- 1 lb. dried split peas, rinsed
- 4 medium carrots, diced
- 4 medium potatoes, cubed small
- Salt and freshly ground black pepper, to taste
- Heat oil in large pot over medium heat. Sauté onions and garlic, adding rosemary and oregano until onions are translucent, about 10 minutes.
- Add broth and split peas and bring to a boil. Simmer uncovered for about 60 minutes or until peas are soft.
- Add carrots and potatoes and simmer for 20 additional minutes.
- Season with salt and pepper. Stir frequently to keep solids from burning on the bottom of pot.
- You can adjust the thickness by adding a bit of broth, stock or water. Serve hot.
Nutrition (per serving):
344 calories, 6 g total fat (1 g saturated fat), 56 g carbohydrate,
21 g protein, 17 g dietary fiber, 106 mg sodium.