Ingredients
2 teaspoons vegetable oil
2 cups onion (chopped)
4 small potatoes (2 cups diced
with skin on)
1 1/2 cups yellow split peas
5 1/2 cups chicken broth
low-sodium
1 cup water
1/2 teaspoon onion powder
1 teaspoon poultry seasoning
Steps
Wash hands with soap and water.
Place the vegetable oil in a large soup pot or Dutch-oven style pan. Heat over medium-high.
Add the onion and sauté until golden, about 2 to 3 minutes.
Add the rest of the ingredients and mix well. Bring to a boil and then lower the heat to a simmer. Cook uncovered until the peas are tender, about 45 minutes. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 238 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Carbohydrates | 42 g |
| Dietary Fiber | 11 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 43 mg |
| Iron | 2 mg |
| Potassium | 926 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Golden Split Pea Soup. Recipe source: Food and Health Communications, Inc.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.