LunchEasy

Split Pea Soup

Name: Split Pea Soup
Cook time: 150 min
Total time: 150 min
Yield: 5
Ingredients: 2 teaspoons vegetable oil; 1 Spanish onion, chopped; 3 carrots, chopped; 2 celery stalks, chopped; 1 teaspoon dried thyme; 2 1/4 cups split peas, sorted and rinsed; 4 cups low-sodium chicken or vegetable broth; 6 cups water; 1/8 cup lemon juice

A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.

2 h 30 min5 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 2 cups soup

334

Calories

23g

Protein

55g

Carbs

Fat

20g

Fiber

10g

Sugar

113mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

vegetable oil
2 teaspoons
Spanish onion, chopped
1
carrots, chopped
3
celery stalks, chopped
2
dried thyme
1 teaspoon
split peas, sorted and rinsed
2 1/4 cups
low-sodium chicken or vegetable broth
4 cups
water
6 cups
lemon juice
1/8 cup

Instructions

1
Put soup pot on the stove over medium heat. Add oil when the pot is hot.
2
Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
3
Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
4
Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart.
5
Check the soup during cooking - if more water is needed, add up to 2 cups. Skim off any foam that forms.
6
Serve right away or refrigerate up to three days. Stir in the lemon juice just before serving.

Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

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