Split Pea Soup

recipe
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

Nutritional Information

Calories 310
Caloriesfromfat 6 %
Fat 2.1 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 23.5 g
Carbohydrate 50.1 g
Fiber 1.2 g
Cholesterol 14 mg
Iron 2.7 mg
Sodium 864 mg
Calcium 27 mg

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

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.

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.

Note:

Bruce Weinstein and Mark Scarbrough,

October 2007
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