Clean Eating Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups dried split peas12 cups water4 bay leavessea salt1tbsp olive oil1 large yellow onion4 ribs celery, trimmed and chopped3 thick carrots, peeled and chopped2 cups low sodium chicken or vegetable broth6 cups water1 tsp fresh thyme, chopped1.5 cups cubed roasted turkey (if vegetarian remove turkey breast)
makes 10 servings
1. Put dried peas in large saucepan and cover with 12 cups of water. And 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 minutes. Drain and set aside.
2. In a DUtch oven, place olive oil and heat over medium heat. Add onion, celery, and carrots. Saute for 8 minutes until onion begins to turn translucent.
3. Add chicken broth or preferred cooking liquid and 6 cups water. Add 2 more bay leaves, peas, and thyme and 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 now and then, since the peas have a tendency settle to the bottom and burn. You'll have to break them apart by stirring them.
4. Remove the bay leaves and season with sea salt and fresh ground pepper. Serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user AER1977.
1. Put dried peas in large saucepan and cover with 12 cups of water. And 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 minutes. Drain and set aside.
2. In a DUtch oven, place olive oil and heat over medium heat. Add onion, celery, and carrots. Saute for 8 minutes until onion begins to turn translucent.
3. Add chicken broth or preferred cooking liquid and 6 cups water. Add 2 more bay leaves, peas, and thyme and 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 now and then, since the peas have a tendency settle to the bottom and burn. You'll have to break them apart by stirring them.
4. Remove the bay leaves and season with sea salt and fresh ground pepper. Serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user AER1977.
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 2.7 g
- Cholesterol: 15.1 mg
- Sodium: 689.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.6 g
- Protein: 11.8 g
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