SPLIT PEA SOUP

This is a very hearty, soul and body satisfying meal. It scream comfort food to me. You can use green or yellow peas, whatever you prefer or have on hand. IT will change the color of the soup but will not effect the flavor.

Peas, like beans, tend to produce foam while cooking ( it's not harmful), You can skim the foam with a mesh strainer, otherwise it just gets absorbed into the cooking liquid.

High in protein, fiber and micronutrients green peas are really a superfood. They are are a great source of molybdenum, vitamin K, manganese, thiamin, copper, vitamin C, phosphorous, and folate.

Nutrition Facts

SPLIT PEA SOUP

Amount Per Serving (12 oz)

Calories 361 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 10mg3%

Sodium 533mg23%

Potassium 1216mg35%

Carbohydrates 55g18%

Fiber 16g67%

Sugar 10g11%

Protein 24g48%

Vitamin A 1705IU34%

Vitamin C 14.1mg17%

Calcium 70mg7%

Iron 5.2mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Cook Time1

Total Time1

Course: Soup

Servings: servings

Calories: 361kcal

Ingredients

3/4 gallon chicken stock
1 lb dry peas
2 potatoes diced
1/2 onion quartered
1 carrot chopped
1 stalk celery chopped
2 cloves garlic minced
1/2 cup parsley chopped
salt to taste
pepper to taste

US Customary - Metric

Instructions

In a large mixing bowl, cover dry peas with cold water and soak overnight, or at least for 1 hour.
Once the peas are soaked and doubled in size, rinse them well.
Add chicken stock and peas to a pot and bring to a boil. Simmer split peas for 45 minutes stirring occasionally.
Add onion to an oven and broil until golden and soft to add flavor.
Add potatoes, carrots, celery, onion and garlic to a pot. Cook, uncovered, for 15 minutes until vegetables are tender.
You can skim the foam from the peas that rises to the top. It is not harmful and, if left, it gets simply absorbed into the cooking liquid.
Add bay leaf, salt, pepper and parsley and stir. Turn off the heat and enjoy!

Nutrition