Split Pea Soup

Monday, September 16, 2013

 "One bowl is a meal in itself-not to mention the oodles of fiber it contains" 

Getting into Fall I was looking for some great, healthy soup recipes and came across this split pea soup from Tosca Reno.  Something that is easy to make and freezes well is right up my alley!  I am SO glad I tried this, it was absolutely delicious and quite filling.  It will definitely be a staple in my diet this fall and winter.   


Split Peas, 2 cups  
Sea Salt, 1 tsp
Extra Virgin Olive Oil, 1 tbsp
Onions, raw, 1 medium (2-1/2" dia)
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Carrots, raw, 1 cup, chopped  

Chicken Broth, Low Sodium, Organic if possible, 16 oz
Water, tap, 6 cup (8 fl oz)
Dried Thyme 1 tbsp  

Cubed Turkey Breast, 22 oz, preferably low sodium and nitrate free
4 Bay leaves


1. Put dried peas in large saucepan and cover with 12 cups of water. Add 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 min. Drain and set aside

2. In a dutch oven, place EVOO and heat over medium heat. Add onion, celery, and carrot. Saute for 8 minutes until veggies are softened

3. Add chicken broth and 6 cups of water. Add 2 more bay leaves, peas, and thyme. Bring to boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot often, since the peas tend to settle at the bottom and burn. You'll have to break them up by stirring them.

4. Remove bay leaves and season with salt and pepper. Serve hot.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Source: Tosca Reno Eat Clean Cookbook

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