Split Pea SoupSubmitted by: THEADMIRAL
Introductionfrom Real Food has Curves, page 147 from Real Food has Curves, page 147
8 cups reduced sodium vegetable broth
2 cups green split peas, picked over for tiny stones and rinsed
1 1/2 cups water
1 medium yellow onion, chopped
8 ounces Canadian bacon, diced
1 tablespoon finely minced lemon zest
2 medium carrots, thinly sliced
2 medium celery stalks, thinly sliced
1/4 cup dill fronds, minced
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
avocado oil, or toasted nut oil, or toasted sesame oil, as garnish (not included in nutrition)
2. Stir in the carrots, celery, dill, and pepper. Cover and simmer slowly until the vegetables are tender, about 45 minutes, stirring occasionally.
3. Stir in the lemon juice before serving. Then drizzle about 1 teaspoon avocado oil or other oil over each bowlful at the table. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user THEADMIRAL.