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Split Pea Soup
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with cornbread and a salad.
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Diet Types: Low Fat, Low Sodium, Vegan, Vegetarian
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Ingredients:
1 teaspoon olive or canola oil1 Spanish onion, chopped1 carrot, diced2 stalks celery, sliced1 1/2 cup green split peas, rinsed6 cups stock or water1 bay leaf1 teaspoon dried basilsalt to taste
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Heat oil in a soup pot over medium heat. Add onion and saute until it starts to turn translucent, about 2-3 minutes.
Add celery and carrot and saute 2 minutes more.
Add split peas, stock or water, basil and the bay leaf. Bring to boil, cover, reduce flame to low and simmer for 1 to 1 1/2 hours, stirring occasionally.
Season to taste with salt or vegetable salt seasoning the last 5 minutes of cooking.
Salt is not included in nutrition analysis. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 284
Calories from Fat 19
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% Daily Value*
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| | Total Fat 2g | 3% | | | Saturated Fat 0g | 2% | | | Mono Fat 1g | | | | Sodium 46mg | 2% | | | Total Carbs 50g | 17% | | | Dietary Fiber 20g | 82% | | | Protein 19g | | | | Iron | 25% | | | Calcium | 7% | | | Vitamin B-6 | 10% | | | Vitamin C | 7% | | | Vitamin E | 3% | | | Vitamin A | 52% | | | Selenium | 3% | | | Manganese | 55% | | | Copper | 35% | | | Zinc | 17% | | | Pantothenic acid | 14% | | | Niacin | 12% | | | Riboflavin | 12% | | | Thiamin | 40% | | | Folate | 54% | | | Potassium | 26% | | | Phosphorus | 29% | | | Magnesium | 24% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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