Yields8 ServingsPrep Time6 minsCook Time59 minsTotal Time1 hr 5 mins
1tspOlive oil
1Large onion diced
3Cloves garlic minced
1stalk celery diced
1Carrot diced
1(16 oz) bag of dried green split peas rinsed and drained
8cupslow-sodium chicken or Vegetable broth
¼cupFresh parsley chopped
½tspDried thyme
⅛tspSalt
¼tspfresh ground black pepper
splash of red wine vinegar
Stove-top Cooking Directions:
1
Warm oil in a skillet or large pot over medium heat.
2
Sauté the onion in the oil for about 2 minutes.
3
Add garlic and sauté for another 2 minutes.
4
Add the celery and carrot. Sauté for about 5 minutes.
5
Add the split peas, broth, parsley, and thyme. Reduce heat to medium low.
6
Heat on medium, covered, for about 50 minutes. Stir a few times.
7
When soup is thick, season it with salt and pepper and a splash of red wine vinegar.
Slow Cooker Directions:
8
Place all ingredients except red wine vinegar in the slow cooker.
9
Cook for 4-6 hours on high or until peas are totally soft.
10
Serve cooked soup with a splash of vinegar.
Serving Tip: To add flavor & protein, serve soup with ½ slice cooked turkey bacon or ½ link cooked lean sausage crumbled into each bowl.
Nutrition Facts
8 servings
Serving size
2 cups
Amount per serving
Calories245
% Daily Value *
Total Fat3g4%
Saturated Fat 1g5%
Sodium164mg8%
Total Carbohydrate39g15%
Dietary Fiber 16g58%
Protein16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
