Super Split Pea Soup


This is one soup that is easy to make and easily satisfies. Add your own flair to this standard recipe by including extra spice (try adding a whole jalapeño as it simmers), a touch of meatiness (include ½ cup of cubed smoked ham or turkey), and visual appeal (place a dollop of low fat sour cream on each serving).

NUTRITIONAL INFORMATION:
PER SERVING

Calories 108
Total Fat
Satfat 1 g
Protein 7 g
Carbohydrate 13 g
Fiber 4 g
Cholesterol 0 mg
Sodium 726 mg

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INGREDIENTS

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 large stalks celery, finely chopped
1 pound dried green peas, rinsed and picked over
8 cups low-sodium chicken broth
½ teaspoon dried thyme
1 bay leaf
Salt and pepper


PREPARATION

1. Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes. Stir occasionally.

2. Stir in peas, broth, thyme, bay leaf, salt and pepper, then bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, about 45 to 50 minutes or until peas are soft.

3. Use an immersion blender to purée the soup in the pot, or place small batches in a blender (do not cover tightly) to purée. Serve hot.


Serves 8







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