|Nutritional Guidelines (per serving)|
|Servings: 12 bowls (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Split pea soup, such an easy to make and healthy soup, is especially nice to serve for a fall or winter family dinner. Kids love to dunk fresh bread into it. This blended soup is satiating without being heavy, but this recipe can be made even lighter by omitting the potato.
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (chopped)
- 3 bay leaves
- 3 celery stalks (chopped)
- 3 carrot (chopped)
- 2 cups dried split peas
- 8 cups boiling water
- 1 1/2 teaspoon salt
- 1 potato, peeled and chopped (optional)
- 1/2 teaspoon fresh parsley (chopped)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
In a large soup pot, heat oil over medium heat. Saute the onion, garlic, bay leaf, celery, and carrots until the onions are translucent.
Add the peas, water, and salt.
Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours.
Add the potato, parsley, basil, thyme, and pepper. Cover and simmer for 1 hour, or until the peas and vegetables are soft enough to mash.
Using an immersion blender, blend the soup until smooth.