Split Pea Soup

From our Popular Recipe results for Split Pea Soup

pagect=recipes,popular-recipes,split-pea-soup,:recipes,popular-recipes,most-popular,popular+split-pea-soup

Low Fat Green Split-Pea Soup

Low Fat Green Split-Pea Soup

Ingredients

  • 1 pound green split peas, picked over and rinsed
  • 2 carrots, cut into 1-inch pieces
  • 1 leek, white part only , cut lengthwise in half
  • 1 medium onion, halved lengthwise
  • 4 large garlic cloves, peeled
  • 1 sprig fresh thyme, or 1/2 teaspoon dried thyme
  • 1/2 teaspoon finely chopped fresh rosemary – or 1/4 teaspoon dried rosemary
  • crushed
  • 1 bay leaf
  • 1/4 teaspoon ground cardamom
  • salt, to taste
  • ground black pepper, to taste
  • fresh minced dill, for garnish, optional
  • Method

  • In a soaked 4-quart clay pot or a Dutch oven, combine peas, carrots, leek, onion, garlic, thyme, rosemary, bay leaf and cardamom.
  • Pour in 6 cups of water.
  • Cover the pot and place in cold oven.
  • Set oven temperature to 450°F; cook until peas are soft, about 1 to 1 1/4 hours.
  • Check soup by stirring, the peas should be soft and mushy.
  • With a slotted spoon, remove the carrots, leek, onion, thyme sprig if used, and bay leaf.
  • Mash the soft garlic cloves into the soup.
  • Season to taste with salt and pepper.
  • Garnish with dill.
  • For a thinner soup, add vegetable broth.
  • Makes 10 servings.
  • Preparation time: About 18 to 20 minutes.
  • Cooking time: About 1 to 1 1/4 hours.
  • Per serving: About 176 cal, 12 g pro, 32 g car, 1 g fat, 5% cal from fat, 0 mg cholesterol, 128 mg sod, 7 g fiber.
  • Comments are closed.