Italian Split Pea Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Italian Split Pea Soup calories by ingredient


Introduction

If you can't have ham for whatever reason (sodium, religion), here's a good split pea soup recipe that doesn't need it. You can add any veggies you have around the house to it if desired (I like chopped red pepper). If you can't have ham for whatever reason (sodium, religion), here's a good split pea soup recipe that doesn't need it. You can add any veggies you have around the house to it if desired (I like chopped red pepper).
Number of Servings: 6

Ingredients

    6-7 cups water (you can substitute broth)
    1 med. onion, chopped
    1 small stalk celery
    1/3 bag of baby carrots or 1-2 carrots, chopped
    boneless skinless chicken breast (add a 2nd if you want more meat in the soup)
    2 tsp rosemary, crushed
    2 tsp oregano
    2 tbsp minced garlic (adjust to taste)
    2 cups split peas
    (optional) Romano cheese, grated

Directions

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