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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.
 

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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.


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