Hearty Split-Pea Soup

Pair this soup up with a colorful salad or a piece of crusty bread to complete the meal.

[quicklook-recipe prep_time=”15 min” cook_time=”60 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”15 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Uncover, add pasta, and cook until pasta and split peas are tender, about 15 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item] [/step-list-wrapper]

[nutrition-info calories=”180″ calories_fat=”” fat=”3g” sat_fat=”1g” choles=”18mg” sodium=”815mg” carbs=”24g” sugars=”” protein=”15g” fiber=”7g”]

[/nutrition-info] Calories 180, fat 3 g, saturated fat 1 g, cholesterol 18 mg, sodium 815 mg, carbohydrate 24 g, fiber 7 g, protein 15 g.

[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.[/cooking_tip]

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Originally Published in Reader's Digest