Split Pea Soup

Split Pea Soup Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 c. sliced organic carrots
  • ¼ tsp. ground red pepper
  • 1 whole bay leaf
  • 1 c. organic green split peas, dry
  • 2 c .chopped organic yellow onion
  • ½ c. chopped organic celery
  • 1 clove organic garlic, crushed
  • 3 c. Imagine Organic Free Range Chicken Broth
  • ⅓ c. Oikos Greek Yogurt
  • 2 tsp. organic extra virgin olive oil
Instructions
  1. In a large saucepan, heat oil over medium heat. Add onion and celery. Cook, stirring often, for 7 minutes. Add garlic and pepper. Cook, stirring, for 30 seconds. Add broth, ½ cup water, carrots, peas, and bay leaf. Bring to a boil, reduce heat, cover, and simmer until peas are tender, about 1 hour.
  2. Remove from heat and cool for 10 minutes. Remove carrots and bay leaf. Cool carrots slightly, chop into bite-size pieces, then set aside.
  3. In a blender or food processor, puree cooled soup in batches until smooth.
  4. Pour mixture back into saucepan and heat through.
  5. In a small bowl, whisk 1 cup hot soup into yogurt until blended. Whisk mixture back into remaining soup in saucepan and heat through.
  6. Stir in carrots and serve immediately.
 

Nutrient Information Per Batch

1061.5 kcal Calories, 475.95 mg Calcium, 166.97 g Carbohydrate, 15 mg Cholesterol, 13.16 g Total Fat, 60.35 g Fiber, 11.52 mg Iron, 281.38 mg Magnesium 2947.95 mg Potassium, 64.28 g Protein,5.57 mcg Selenium, 484.35 mg Sodium, 39.08 g Sugars, 6.92 mg Zinc, 1.94g Saturated fat, 0 trans Fat, 7.88 g Monounsaturated fats, 2.33 g Polyunsaturated fats, 20869.6 IU Vitamin A, 1 mg Vitamin B6, 0 mcg Vitamin B12, 34.26 mg Vitamin C, 0 IU Vitamin D, 2.58 Vitamin E, 39.18 mcg Vitamin K, 644.31 mcg Folate,1.68 mg Vitamin B1(Thiamin),7.5 mg Vitamin B3(Niacin),0.62 mg Vitamin B2(Riboflavin), 1.22 mcg Lycopene, 527.72 mcg Lutein and Zeaxanthin, 0.11 g ALA, 0 g EPA, 0 gDHA,875.68 mg Phosphorous, 3.52 mg Manganese, 4241.94 mcg Alpha carotene, 10521 mcg Beta carotene, 28.13 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


Speak Your Mind

*

Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber