Split Pea Soup Recipe

Servings: 4
Nutrition information per serving:

3/4 Cup

Split peas, dried

1

Bay leaf

2 Teaspoons

Olive oil

1/2 Cup

Onion, chopped

1 1/2 Cups

Turnips, pared, cubed

1 Cup

Carrots, sliced

1/4 Cup

Long-grain rice

4 Cups

Water

1 Tablespoon

Wine vinegar

1/4 Teaspoon

Salt

Pinch

Black pepper, freshly ground

1 Cup

Green beans, cut, cooked and drained

1/2 Cup

Cheddar cheese, lowfat, shredded

  1. In a bowl, soak peas in enough water to cover, 1 hour, drain. Set aside.
  2. In a large saucepan, heat olive oil. Add onion, cook, stirring constantly, 3 minutes, or until tender. Add turnips, carrots, and rice, cook, stirring constantly, 5 minutes, or until rice is translucent and vegetables soften slightly.
  3. Add water, soaked peas, and bay leaf, bring to a boil. Cover and reduce heat to low, simmer 20 minutes. Add green beans, vinegar, salt and pepper. Cook 5 minutes, or until beans are heated and rice is tender.
  4. Remove bay leaf. Ladle soup into bowls, sprinkle evenly with cheese and serve.

Discuss It!