Image titled: Split-Pea-Soup-CNPP_SandwichMeal
  • Prep Time:

  • Cook Time: 2 hours 30 minutes

  • Serving Size:

  • Serves: 5 Servings

Ingredients

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

Steps

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

Nutrition Facts

Nutrients Amount
Total Calories 329
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 124 mg
Carbohydrates 54 g
Dietary Fiber 20 g
Total Sugars 10 g
Added Sugars included 0 g
Protein 23 g
Vitamin D 0 mcg
Calcium 82 mg
Iron 4 mg
Potassium 1143 mg

USDA Center for Nutrition Policy and Promotion

U.S. Department of Agriculture. MyPlate Kitchen Website. Split Pea Soup. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.