Hearty Split-Pea Soup

Hearty Split-Pea Soup

Quick look

  • prep 15 min    cook 60 min
  • serves 6


  • 1 teaspoon olive oil
  • 1 tablespoon chicken broth or stock
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, halved lengthwise and thinly sliced crosswise
  • 3/4 cup split peas
  • 2 tablespoons tomato paste
  • 1/2 pound smoked turkey breast, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon rubbed or ground sage
  • 4 1/2 cups water
  • 1/3 cup small pasta shapes
  • 1/4 cup freshly grated Parmesan cheese

    How to make it  15 minutes

  • 1

    Heat oil and broth together in a nonstick Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until onion is golden brown, about 7 minutes. Add carrots and cook, stirring frequently, until tender-crisp, about 5 minutes.

  • 2

    Stir in split peas, tomato paste, turkey breast, salt, pepper, sage, and the water; bring to a boil. Reduce heat to low and simmer, covered, 30 minutes.

  • 3

    Uncover, add pasta, and cook until pasta and split peas are tender, about 15 minutes.

  • 4

    To serve: Divide into 6 equal portions. (Unused portions will keep 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.) Serve with Parmesan.

Nutritional Information(per serving)

  • Calories: 180
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 18mg
  • Sodium: 815mg
  • Carbs: 24g
  • Protein: 15g
  • Fiber: 7g

Calories 180, fat 3 g, saturated fat 1 g, cholesterol 18 mg, sodium 815 mg, carbohydrate 24 g, fiber 7 g, protein 15 g.

Healthy Cooking Tip

Want a soup that’s substantial enough to be a meal in itself? Try one made from legumes (split peas, beans, lentils) or packed with vegetables, beans, and pasta. On the other hand, if you prefer a broth-based soup — chicken noodle, mushroom beef, miso — you’ll want to pair it with a sandwich or salad. And what about “cream of” soups? No surprise here: Assume that they are indeed made with cream and are high in calories.

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