Split Pea Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.0
  • Total Fat: 9.2 g
  • Cholesterol: 33.8 mg
  • Sodium: 874.4 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 13.9 g
  • Protein: 21.4 g

View full nutritional breakdown of Split Pea Veggie Soup calories by ingredient
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Fiber packed soup Fiber packed soup
Number of Servings: 4


    1 tbsp olive oil
    1 tbsp Smart Balance 50/50 Butter Blend (or substitute)
    1 cup chopped onion
    2 stalks celery, diced
    2 cups sliced or diced carrots
    1 cup butternut squash, cubed
    1 tbsp diced garlic
    1 1/2 tsp ground cumin
    1 tsp cayenne pepper
    1 tbsp oregano
    2 cups dried split peas, rinsed
    8 oz John Morrell Diced Ham, 96% fat free (or can leave out)
    16 ounces low sodium vegetable broth


Heat up olive oil and butter. Add onions and let sweat. Add garlic. Continue to cook for a couple minutes. Add the rest of the veggies, spices, split peas and broth. Add 2 cups of water. Cover and cook over low heat for an hour, stirring occasionally. When vegetables and split peas are tender, you may use the immersion blender and puree part of the soup or can leave it chunky, Makes 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KIERAE.

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