Split Pea Soup

Split peas are dried and halved along a natural seam in their pod and don't require presoaking. Not tied to any particular region, this dish is an all-American winter favorite.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 6%
  • Fat: 2.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 23.5g
  • Carbohydrate: 50.1g
  • Fiber: 1.2g
  • Cholesterol: 14mg
  • Iron: 2.7mg
  • Sodium: 864mg
  • Calcium: 27mg

Ingredients

  • 5 1/2 cups water
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 cups green split peas
  • 3/4 cup finely chopped yellow onion
  • 6 ounces diced Canadian bacon (about 1 cup)
  • 1 cup finely chopped carrot
  • 1 cup thinly sliced celery
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon fresh lemon juice

Preparation

  1. Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  2. Stir in carrot, celery, pepper, and salt. Simmer, uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.
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