Split Pea Soup

Split Pea Soup

Serves: 10

Method

  • Combine the washed peas, water onion, celery, and carrot in a large pot
  • Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally
  • Add more water if necessary
  • Season soup with pepper, salt, and garlic; continue cooking for 15 minutes or until peas are tender
  • Add canned tomatoes with liquid and chicken broth; allow to cool
  • Puree the soup in a blender or in a food processor fitted with steel blade
  • Return pureed soup to pot; reheat over moderate heat, stirring
  • Garnish with diced tomato at serving time.
Nutrional Facts (Per Serving)
Carbohydrates 33g, Protein 12g, Fat 1g, Calories 178, Fiber 7.7g, Sodium 362mg, Cholesterol 0mg.
Source:
The Art of Cooking for the Diabetic - Revised Edition. Mary Abbott Hess and Katharine Middleton. Copyright 1988, 1978.
Get more recipe ideas from the FREE 2013 Diabetes Cookbook
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Ingredients
Ingredients
To make Split Pea Soup, you'll need:
  • 1 lb dry split peas washed
  • 1
  • 1/2 qt water
  • 1/2 cup chopped onion
  • 2 cups celery
  • 1 cup sliced carrot
  • 1/2 tsp freshly-ground white pepper
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1 can stewed tomatoes - (16 oz) with juice
  • 1 can chicken broth - (10
  • 1/2 oz)
  • 1 tomato diced fine