Italian Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6-7 cups water (you can substitute broth)1 med. onion, chopped1 small stalk celery1/3 bag of baby carrots or 1-2 carrots, choppedboneless skinless chicken breast (add a 2nd if you want more meat in the soup)2 tsp rosemary, crushed2 tsp oregano2 tbsp minced garlic (adjust to taste)2 cups split peas(optional) Romano cheese, grated
Put water in pot. Boil. Add onion, carrots, celery, chicken and seasonings (Note: you can add black pepper or salt here if desired). Cover and return to boil, then lower to med/low. Let simmer for about 20-30 minutes, until chicken is cooked.
In the meantime, sort and rinse peas. When chicken is done, take the breast out and stir in peas. Chop chicken into half-inch bits. Return to pot. Let simmer, stirring occasionally, for 1 to 1.5 hours, or until broth has turned green, peas are consistency of applesauce, and all the flavors have mixed. If you want it smoother, put it through a food processor.
Serve hot. If desired, sprinkle Romano cheese over it.
Yield: about 6 large (2 cup?) servings
In the meantime, sort and rinse peas. When chicken is done, take the breast out and stir in peas. Chop chicken into half-inch bits. Return to pot. Let simmer, stirring occasionally, for 1 to 1.5 hours, or until broth has turned green, peas are consistency of applesauce, and all the flavors have mixed. If you want it smoother, put it through a food processor.
Serve hot. If desired, sprinkle Romano cheese over it.
Yield: about 6 large (2 cup?) servings
Nutritional Info Amount Per Serving
- Calories: 96.5
- Total Fat: 0.7 g
- Cholesterol: 1.0 mg
- Sodium: 35.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 6.6 g
- Protein: 6.2 g
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