Nutrition Information (per serving)
calories
130
protein
7 g
sodium
349 mg
carbohydrates
23 g
fat
1 g
fiber
7 g
cholesterol
4 mg
Servings
6 (¾ cup ea.)
Ingredients
1 tsp extra-virgin olive oil
½ cup diced yellow onions
¼ cup chopped celery
¼ cup diced carrots
½ tsp minced garlic cloves
¼ tsp fennel seed
½ tsp dried basil
1 dried bay leaf
¼ tsp dried thyme
Dash liquid smoke
2 cups diced, peeled Yukon Gold potatoes
½ cup yellow split peas
1 qt chicken stock
1½ tsp Worcestershire Sauce
1 tsp sea salt
⅛ tsp freshly ground black pepper
Instructions
- In a large saucepan, sauté onions, celery, carrots and garlic in olive oil for 5 minutes, or until onions are translucent. Add fennel seed, basil, bay leaf, thyme and liquid smoke and cook for 1 minute, stirring constantly.
- Add potatoes, split peas and chicken stock and bring to a simmer, cooking about 45 minutes, or until the split peas and potatoes are soft.
- Remove the pot from the heat and add in the Worcestershire sauce, salt and pepper. Ladle into bowls and serve hot.
