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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 286.8 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 19.5 g

View full nutritional breakdown of Tosca Reno Eat Clean Split Pea Soup with Turkey Breast calories by ingredient
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Tosca Reno Eat Clean Split Pea Soup with Turkey Breast

Submitted by: REBUILDFIT

Introduction

"One bowl is a meal in itself-not to mention the oodles of fiber it contains" "One bowl is a meal in itself-not to mention the oodles of fiber it contains"
Number of Servings: 8

Ingredients

    Split Peas, 2 cup
    *Morton Coarse Kosher Salt, 1 tsp
    *Bertolli Extra Virgin Olive Oil, 1 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
    Carrots, raw, 1 cup, chopped
    *Soup, Organic Free Range Chicken Broth, Low Sodium, Pacific Natural Foods, 16 oz
    Water, tap, 6 cup (8 fl oz)
    Thyme, ground, 1 tbsp
    *Honey Suckle White Extra Juicy and Tender Turkey Breast, 22 oz

Directions

1. Put dried peas in large saucepan and cover with 12 cups of water. Add 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 min. Drain and set aside

2. In a dutch oven, place EVOO and heat over medium heat. Add onion, celery, and carrot. Saute for 8 minutes until veggies are softened

3. Add chicken broth and 6 cups of water. Add 2 more bay leaves, peas, and thyme. Bring to boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot often, since the peas tend to settle at the bottom and burn. You'll have to break them up by stirring them.

4. Remove bay leaves and season with salt and pepper. Serve hot.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANEWAMANDA.






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