Yellow Split Pea Soup
A slight twist on the classic split pea soup, this stick-to-your-ribs yellow split pea soup will warm you on a winter day.
- Serving Size 1 1/2 cups (375 mL)
- Calories 260
- Fat 4 g
- Saturated Fat 1 g
- Cholesterol 13 mg
- Carbohydrate 36 g
- Fibre 4 g
- Sugars 8 g
- Protein 21 g
- Sodium 539 mg
- Potassium 877 mg
- Folate 153 mcg
- Iron 3 mg
- 1 1/2 cups (375 mL) yellow split peas
- 3 cups (750 mL) water
- 2 1/2 cups (625 mL) low-sodium vegetable broth
- 1 Tbsp (15 mL) canola oil
- 1/2 cup (125 mL) onions, diced
- 1/2 cup (125 mL) carrots, grated
- 1 cup (250 mL) cubed ham
- 1 cup (250 mL) milk
- 1/8 tsp (0.5 mL) nutmeg
- 1/8 tsp (0.5 mL) pepper
- salt to taste
Cook yellow split peas in water for about 25 minutes or until tender, stirring occasionally to prevent sticking and boiling over. Drain and rinse.
Purée split peas in blender or food processor, adding vegetable broth ½ cup (125 mL) at a time as needed to get puréed texture. Set aside.
In large stock pot, heat canola oil. Add onions and carrots and saute until tender. Add ham and saute until heated through. Add puréed peas to the stock pot, along with milk, any remaining vegetable broth, nutmeg, pepper and salt. Continue to heat until desired temperature is reached.
This hearty soup is a meal in a bowl! Add a salad and crusty buns to round out this quick and tasty meal.