Recipe: Split pea soup


Recipe: Split pea soup

Food Split pea soup

Split pea soup


Split pea soup has been around for centuries - and for good reason. This recipe is packed with plant protein, boasts a hefty 17 grams of fiber and contains a range of cancer-fighting phytochemicals. Garlic, onion and herbs add a boost of flavor without a lot of added salt. In fact, cooking this up at home bypasses the excess sodium found in canned versions. Pair with a leafy green salad for a balanced, cancer-protective meal.

  • 1Heat oil and sautee

    Heat oil in large pot over medium heat. Sauté onions and garlic, adding rosemary and oregano until onions are translucent, about 10 minutes.

  • 2Add additional ingredients

    Add broth, carrots, potatoes and split peas. Bring to a boil. Simmer uncovered for about 90 minutes or until peas are soft. Season with salt and pepper. Stir frequently to keep solids from burning on the bottom of pot.

  • 3Serve

    You can adjust the thickness by adding a bit of broth, stock or water. Serve hot.


Nutrition Facts

Per serving (1 1/4 cup)
  • Name Value
  • Calories 344
  • Total Fat 6g
  • Saturated Fat 1g
  • Carbohydrates 56g
  • Dietary Fiber 17g
  • Sodium 106mg
  • Protein 21g
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