Split Pea Soup in an Hour
- 1 pound (2-1/2 cups) dry green or yellow split peas
- 8 cups fat-free chicken broth, divided
- 2 large potatoes, peeled and diced
- 1 tablespoon canola oil
- 1 large onion, chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon minced garlic
- 1/4 teaspoon ground thyme
- 8 ounces lean ham, diced
- salt and pepper to taste
- water to thin
- Wash and sort split peas. Combine peas and 6 cups chicken broth in large soup pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Add potatoes, cover, and continue to simmer for an additional 20 - 30 minutes or until potatoes are very tender.
- While peas are cooking, heat oil in medium skillet. Add onions and cook until translucent. Add carrots, celery, garlic, and thyme and cook until tender. Remove from heat and set aside.
- When peas and potatoes are tender, add vegetable mixture to the soup pot. Add ham. Heat through and continue to simmer on very low heat until ready to serve.
- If soup gets too thick, add extra broth or water to thin to desired consistency. Add salt and pepper to taste.
Note: For a smoother soup, use an immersion blender to blend the pea and potatoes before adding the vegetables and ham.
Total fat: 3g
Saturated fat: 0g
Carbohydrates: 4 g