Split Pea Soup from the garden
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Split Pea Soup from the garden calories by ingredient
Introduction
Picking fresh from the garden in the morning makes for a wonderfully light meal in the evening. Add BLSL chicken breast for a heartier protein packed meal. I serve this with Flaxseed crackers or Flaxseed Bread. Picking fresh from the garden in the morning makes for a wonderfully light meal in the evening. Add BLSL chicken breast for a heartier protein packed meal. I serve this with Flaxseed crackers or Flaxseed Bread.Number of Servings: 6
Ingredients
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Ingredients:
4 cups dried split peas (1 - 1lb bag)
3 stalks celery
3 large carrots
2 medium or 1 large yellow onion
4 cloves chopped garlic
4 TBSP EVOO
6 cups water (or low sodium chicken stock for richer flavor)
salt and pepper to taste
Directions
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