Nutrition Information (per serving)
calories
125
protein
8 g
sodium
336 mg
carbohydrates
22 g
fat
1 g
fiber
9 g
cholesterol
0 mg
Servings
6 (¾ cup ea.)
Ingredients
1 cup yellow split peas
¾ cup chopped yellow onions
¼ cup chopped carrots
¼ cup chopped celery
1 Tbsp minced garlic
½ tsp extra-virgin olive oil
4 cups vegetable stock
Pinch dried basil
Pinch dried oregano
Pinch dried thyme
Dash liquid smoke
1 tsp cider vinegar
1 tsp Worcestershire sauce
1 tsp sea salt
Pinch freshly ground black pepper
Instructions
- Soak peas overnight.
- In a large saucepan, sauté onions, carrots, celery and garlic in olive oil for 5 minutes, or until onions are translucent.
- Add all remaining ingredients and bring to a simmer. Cook until split peas are soft, about 25 to 30 minutes. Remove from heat and cool slightly.
- Pour 3 cups of the soup into a blender container and puree. Stir puree back into saucepan. Reheat, if necessary.
