Old-fashioned Split Pea Soup
We’re in the throws of winter and soup always makes us feel cozy. I think you’ll enjoy this version of old-fashioned split pea soup. I took the recipe my mother taught me and gave it a couple of tweaks.
The history of split pea soup dates back to ancient Greece and Rome. It’s now found throughout the world in various forms. Years ago you would often find pea soup featured as a restaurant special late in the week. That’s because the ham was used up and it was time to boil the bone for soup stock.
Grocery List: Old-fashioned Split Pea Soup
Old Fashioned Split Pea Soup
Produce
garlic (if needed)
1 large yellow onion
1 head red or green leaf lettuce
1 bunch curly parsley
fresh basil leaves
1 cucumber
1 red bell pepper
celery (if needed)
2 carrots
1 pint cherry tomatoes
Canned/Dried Foods
12 oz. dried split peas
two 32 oz. boxes low sodium vegetable broth
bay leaf (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
plain, nonfat yogurt
smoky tempeh
Additional Items
1 loaf hearty artisan bread or artisan rolls (1 roll per diner)
Nutritional Value Old-fashioned Split Pea Soup and Salad
Nutritional Analysis
Old Fashioned Split Pea Soup
Per Serving
Calories: 690
Protein: 27 g
Carbohydrates: 82 g
Total Fat: 28 g
(Saturated Fat: 2 g
Dietary Fiber: 21 g
Cholesterol: 0 mg
Sodium: 760 mg
% calories from fat: 37.1 %
Serving Size
16 oz. or 1 large bowl with a dollup of nonfat yogurt and 2 oz. artisan bread and one dressed side salad.
