Split Pea Soup(Low-Fat) Recipe

Name: Split Pea Soup(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) pkg. dry split peas; 2 celery stalks, diced; 1 large onion, diced; 8 c. water; 2 medium potatoes, diced; 1 tsp. salt; 1/4 tsp. cracked, black pepper; 3 tsp. beef bouillon; 1 bay leaf; 1/4 c. or so chicken broth

Servings: persons

1 (16 oz.) pkg. dry split peas
2 celery stalks, diced
1 large onion, diced
8 c. water
2 medium potatoes, diced
1 tsp. salt
1/4 tsp. cracked, black pepper
3 tsp. beef bouillon
1 bay leaf
1/4 c. or so chicken broth

1
Rinse peas in running cold water and discard any stones or shriveled peas.
2
Set aside.
3
In a 6-quart Dutch oven over medium heat, cook celery and onion in chicken broth or small amount of water.
4
Add remaining ingredients.
5
Bring to boiling.
6
Reduce to low.
7
Cover and simmer 45 minutes or until peas are very tender, stirring occasionally.
8
Discard bay leaf.
9
Fill blender 3/4 full at a time.
10
Cover and puree.
11
Pour into bowl and repeat.
12
Return to pot and keep hot.
13
Serve with a spoonful of nonfat plain yogurt. Very low-fat, virtually none.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) pkg. dry split peas, 2 celery stalks, diced, 1 large onion, diced, 8 c. water, and more.

Yes, Split Pea Soup(Low-Fat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Pea Soup(Low-Fat)

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