Split Pea Soup
476
Calories
31g
Protein
88g
Carbs
2g
Fat
Split peas simmered low with carrot, celery, and onion until velvety. Thick, humble, and filling.
Kcal 476 · Protein 31 g · Carbs 88 g · $ 4.00 per serving
Protein 31g · Carbs 88g · Fat 2g
12 min
Prep
40 min
Cook
$ 4
Per Plate
476
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 1.5 cups split peas, rinsed
- 1 cup cooked sliced carrot (from about 1.5 cups raw)
- 1 cup cooked kale (from about 8 oz raw, one bunch)
- 1 celery stalk, diced
- 1/2 onion, diced
- 4 cups vegetable broth
- 1 tsp thyme
- 3 cups split peas, rinsed
- 2 cups cooked sliced carrot (from about 3 cups raw)
- 2 cups cooked kale (from about 8 oz raw, one bunch)
- 2 celery stalk, diced
- 1 onion, diced
- 8 cups vegetable broth
- 2 tsp thyme
- 6 cups split peas, rinsed
- 4 cups cooked sliced carrot (from about 6 cups raw)
- 4 cups cooked kale (from about 8 oz raw, one bunch)
- 4 celery stalk, diced
- 2 onion, diced
- 16 cups vegetable broth
- 4 tsp thyme
- 9 cups split peas, rinsed
- 6 cups cooked sliced carrot (from about 9 cups raw)
- 6 cups cooked kale (from about 8 oz raw, one bunch)
- 6 celery stalk, diced
- 3 onion, diced
- 24 cups vegetable broth
- 6 tsp thyme
- 12 cups split peas, rinsed
- 8 cups cooked sliced carrot (from about 12 cups raw)
- 8 cups cooked kale (from about 8 oz raw, one bunch)
- 8 celery stalk, diced
- 4 onion, diced
- 32 cups vegetable broth
- 8 tsp thyme
Before You Start
Rinse the split peas and pick out any stray stones, dice the onion, carrot, and celery, and stem and chop the kale so everything is ready to go in.
How To Make It
- Warm a splash of the broth in a large pot over medium and cook the onion, carrot, and celery, stirring now and then, 5 to 6 minutes, until the onion turns soft and clear.
- Add the split peas and the rest of the broth and bring to a gentle boil, about 4 to 5 minutes, until the surface rolls and steams.
- Lower the heat and simmer, stirring now and then so it does not stick, 25 to 30 minutes, until the peas are tender and fall apart and the soup looks thick.
- Stir in the kale and thyme and simmer 3 to 4 minutes more, until the kale is tender and bright.
- Taste, season, and serve hot.
Fix It: If it turns too thick as it sits, loosen it with a splash of warm broth or water; the peas keep soaking up liquid.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories476
- Protein31g
- Carbs88g
- Fat2g
- Fiber28g
- Sodium1701mg
Bonus Benefits
- Heart Health
- Gut Health
- Steady Energy
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Carrots: beta-carotene and fiber, reported to look after your eyes.
Onion: prebiotic fiber and quercetin, reported to feed your gut and settle inflammation.
Carrots: beta-carotene and fiber, reported to look after your eyes.
Onion: prebiotic fiber and quercetin, reported to feed your gut and settle inflammation.
Tools For This Recipe
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