Split pea

Check out this healthy and nourishing soup that is sure to warm you up on a cold day. This recipe is filled with vegetables, fiber, and protein!

Yield
88 cups
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes
Ingredients
1 ½ C dried split peas
4 C water
3 Tbsp olive oil
1 onion (large, diced)
2 carrots, diced
4 clv Garlic, minced
6 C vegetable broth
½ C chopped tomatoes
1 Tbsp dried rosemary (optional)
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp ground black pepper
2 tsp Dijon mustard
¼ C Fresh parsley, chopped
1 lemon (squeezed)
Instructions

1.    Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil; simmer for 30 minutes.
2.    In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
3.    Add the carrots and sauté for an additional 4 minutes. Then add garlic and cook 1 minute more.
4.    Add veggie broth, tomatoes, rosemary, oregano, paprika, sea salt, black pepper, and Dijon mustard.
5.    Drain split peas and add into the pot.
6.    Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally.  Cook until peas are soft and broken down.
7.    Add in fresh parsley just before serving and a squeeze of lemon. Adjust to taste with salt and pepper.

Notes

Chef’s Note: Serve with crusty bread or crackers.

Per Serving: Calories 206 kcal, Carbohydrates 30.6g, Protein 9.5g, Saturated Fat 0.9g, Sodium 759.4mg, Fiber 10.8g, Sugars 6.3g

Source

This recipe was adapted from Mediterranean Split Pea Soup from Feastingathome.com