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Ready In:
1 hour
5 minutes
Serves: 8
Our friends at the Rose Hotel helped perfect this comforting recipe!
What you'll need
Stovetop
Spatula or spoon
Measuring spoons
Measuring cups
Cutting board
Sharp knife
Large skillet or pot with lid
Ingredients
Serves 8
1 teaspoon Olive Oil
1 Onion diced
3 cloves Garlic minced
1 stalk Celery diced
1 Carrot diced
16 ounces Dried Green Split Peas rinsed and drained
8 cups Chicken Broth low-sodium or 8 cups Vegetable Broth
1/4 cup Parsley fresh and chopped
1/2 teaspoon Thyme dried
1/8 teaspoon Salt
1/4 teaspoon Black Pepper fresh
of Red Wine Vinegar splash
Directions
1.Warm oil in a skillet or large pot over medium heat.
2.Sauté the onion in the oil for about 2 minutes.
3.Add garlic and sauté for another 2 minutes.
4.Add the celery and carrot. Sauté for about 5 minutes.
5.Add the split peas, broth, parsley, and thyme. Reduce heat to medium low.
6.Heat on medium, covered, for about 50 minutes. Stir a few times.
7.When soup is thick, season it with salt and pepper and a splash of red wine vinegar.
Slow Cooker Directions 5 hours
1.
Place all ingredients except red wine vinegar in the slow cooker.
2.
Cook for 4-6 hours on high or until peas are totally soft.
3.
Serve cooked soup with a splash of vinegar.
Chef's Tips
- To add flavor and protein, serve this soup with ½ slice cooked turkey bacon or ½ link cooked lean sausage crumbled into each bowl.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 245 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat 1 g | 5% | |
| Sodium 164 mg | 7% | |
| Total Carbohydrate 39 g | 14% | |
| Dietary Fiber 16 g | 57% | |
| Protein 16 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: The Tenderloin Cooking School Cookbook
Cooking Environment: Limited Kitchen
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