Split Pea Soup
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Ingredients
- 2 teaspoons vegetable oil
- 1 Spanish onion (peeled and chopped)
- 3 carrots (scrubbed and chopped)
- 2 celery stalks (chopped)
- 1 teaspoon dried thyme
- 2 1/4 cups split peas (rinsed and picked over)
- 4 cups low-sodium chicken or vegetable broth
- 6 cups water
- 1/8 cup lemon juice
Instructions
- Put soup pot on the stove on medium heat. Add oil when the pot is hot.
- Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
- Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
- Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
- Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.
Nutrition
| Calories | 329 |
|---|---|
| Protein | 23 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 124 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 20 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion