Del.icio.us
Digg
Reddit
Facebook
StumbleUpon
TwitThis
Pair this soup up with a colorful salad or a piece of crusty bread to complete the meal.
Cooking Time: 1 hour
Number of Servings: 6
Preparation Time: 15 minutes
You Will Need
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
What to Do
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.
Per serving: Calories 180, fat 3 g, saturated fat 1 g, cholesterol 18 mg, sodium 815 mg, carbohydrate 24 g, fiber 7 g, protein 15 g.
Tips:
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.
Advertisement 
feeds instead
