Split Pea Soup

Very simple to put together, this nourishing soup is a favourite for weekend lunches. It freezes very well.

Preparation facts

Servings: 8

Yield: 12 cups (3L)

Ingredients

2 cups (390g) split peas, uncooked

5 cups (1 1/4L) water, or more if needed

1 bay leaf

1 tsp (6g) salt

2 cups (300g) carrots, chopped

1 cup (150g) celery, chopped

1 cup (180g) onion, chopped

1 tsp (2g) thyme

1/2 tsp (2g) pepper, or more if needed

1 tsp (3g) garlic powder

Directions

Rinse and drain split peas.

Combine dried split peas, water, bay leaf, and salt in a large soup pot. Bring to a boil and then reduce heat and simmer for 1 hour.

Stir occasionally to prevent the split peas from sticking, and to make sure that there is enough water. Add water if the soup looks like it is becoming too dry.

Add carrots, celery, onions and seasonings.

Continue to simmer for 30 minutes or longer. Add more water if a thinner soup is desired. Overcooking cannot hurt this soup as long as it is stirred to prevent sticking.

Nutrition facts

Serving Size 1 serving

Calories 53

Calories from Fat 2 (4%)

% Daily Value*

0%Total Fat 0g

0%Saturated Fat 0g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0g

0%Cholesterol 0mg

15%Sodium 369mg

7%Potassium 231mg

4%Total Carbohydrate 11g

13%Dietary Fiber 3.1g

Sugars 5g

Sugar Alcohols 0g

5%Protein 3g

* 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.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.