Split Pea Soup from the garden
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:4 cups dried split peas (1 - 1lb bag)3 stalks celery3 large carrots2 medium or 1 large yellow onion4 cloves chopped garlic4 TBSP EVOO6 cups water (or low sodium chicken stock for richer flavor)salt and pepper to taste
Soak peas overnight, clean and remove any debris. Place in your slow cooker.
Sautee celery, carrots, garlic and onion in EVOO for 7-8 minutes until just tender over very low heat so the garlic doesn't burn. Add sautéed vegetables and water (or broth) to the rehydrated peas. Slow cook on low temperature for 2-4 hours. Puree in batches until smooth. Add salt and pepper to taste.
Serving Size: 6 - 1 cup servings
Sautee celery, carrots, garlic and onion in EVOO for 7-8 minutes until just tender over very low heat so the garlic doesn't burn. Add sautéed vegetables and water (or broth) to the rehydrated peas. Slow cook on low temperature for 2-4 hours. Puree in batches until smooth. Add salt and pepper to taste.
Serving Size: 6 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,213.9 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 12.9 g
- Protein: 12.0 g
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