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Vegetarian Split Pea

Vegetarian Split Pea: Main Image

Quick Facts

Servings: 10

Ingredients

  • 2 Tbs canola oil
  • 1 large Spanish onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 tsp dried thyme leaves
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 lb green split peas, rinsed and picked over to remove debris
  • 8 cups vegetable broth
  • 1/2 cup white wine
  • 1 tsp minced fresh garlic
  • 1/4 cup chopped fresh Italian parsley

Directions

  • Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
  • Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
  • Add the split peas, stock, and white wine, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender.
  • Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth.
  • Return the puree to the pot and stir in the minced garlic. Simmer for 2 minutes to heat through.
  • To serve, ladle the soup into bowls and top with chopped parsley.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.

Variation: Split Pea with Pancetta and Pamesan: Saute 1/4 pound of diced pancetta in butter for 10 minutes, until all the fat is rendered. Add the onion, celery, and carrots and sweat in the butter as directed (step 1). Proceed with the recipe

Nutrition Facts

Calories 269
  Calories from Fat 44 (16%)
(8%)Total Fat 5g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(1%)Cholesterol 2mg
(36%)Sodium 862mg
(20%)Potassium 713mg
Total Carbohydrate 42g
(52%)Dietary Fiber 13g
Sugars 9g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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