Directions
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.
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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.
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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.
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3Serve
You can adjust the thickness by adding a bit of broth, stock or water. Serve hot.
Ingredients
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
