Split Pea Soup - KNEP - Kentucky Nutrition Education Program

Recipes

Split Pea Soup

Receta en Español
Servings:Makes 12 servingsServing Size:1 cupRecipe Cost:$6.97Cost per Serving:$0.58
Bowl of split pea soup

Ingredients:

  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 pound dried split peas, sorted and rinsed
  • 2 medium red potatoes, diced
  • 3 large carrots, diced
  • 1 tablespoon Italian seasoning
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 container (32 ounces) reduced-sodium chicken broth (or vegetable broth)
  • 4 cups water

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. In a large pot over medium heat, heat oil. Add onion and celery. Sauté over medium heat until vegetables are tender, about 5 to 7 minutes.
  3. Add split peas, potatoes, carrots, Italian seasoning, salt, crushed red pepper (if using), chicken broth, and 2 cups of water.
  4. Increase heat to medium-high and bring everything to a boil. Once boiling, reduce heat to medium-low and simmer, uncovered, for about one hour,  or until it reaches desired texture. Skim off any foam while it cooks and stir periodically to avoid peas from sticking to the bottom of the pot. Add 2 more cups of water during the cooking process for a thinner texture.
  5. Ladle into bowls and serve.
  6. Refrigerate leftovers within 2 hours.
Source: LaToya Drake, Extension Specialist for Food Access and Equity, University of Kentucky Cooperative Extension Service

Tips

Slow cooker variation: Add all ingredients to a slow cooker and cook on low for 6 hours or high for 4 hours.

Nutrition facts per serving: 210 calories; 3.5g total fat; 0.5g saturated fat; 0g trans fat; 0mg cholesterol; 390mg sodium; 34g total carbohydrate; 11g dietary fiber; 5g total sugars; 0g added sugars; 12g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 15% Daily Value of potassium