Split Pea Soup

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 8

Serving Size: 8 ounces

Ingredients

¼ cup Canola oil
2 cups Onions, yellow or white, small dice
2 cups Carrots, small dice
1 Tbsp.Garlic, fresh, minced
2 cups Split peas, dried
1 quart Water
½ cup Non-dairy milk
2 teaspoons Salt
2 teaspoons Black pepper

Preparation

1. In a large pot, heat the oil over medium heat and sweat onions, carrots, and garlic.
2. Add the split peas and cover with the water. Bring to a boil and cook until done, about an hour to an hour and a half.
3. Drain and reserve liquid.
4. Put peas in blender and add reserved liquid as needed for soup consistency.
5. Finish with non-dairy milk.
6. Adjust the seasoning with salt and black pepper.

Serving information

8 ounce serving garnished with 1 ounce of fresh homemade croutons.

Nutrition information

Calories: 275 Total Fat: 7.8g Saturated Fat: 5.7g Monounsaturated Fat: 1g Polyunsaturated Fat: .6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 38g Fiber: 14.4g Total Sugar: 7.6g Protein: 13.4g Sodium: 620mg Vitamin A: 271μg Vitamin C: 7.3mg Calcium: 72mg Iron: 2.5mg Folate: 154μg