Split Pea & Potato Soup

This weekend is the “First Day of Spring” but, in Idaho, Spring can be chilly. This Split Pea & Potato Soup recipe is low in sodium and high in fiber & protein. It’s just the thing to keep you going when Spring still feels a little like Winter.

Split Pea Potato Soup

Split Pea & Potato Soup

A veggie packed warming soup.
Print Recipe
CourseDinner, Lunch, Soup
Servings8 1.5 cups
Calories361kcal

Ingredients

  • 3 tablespoons vegetable oil
  • 1 onion finely chopped
  • 4 carrots 1 pound, washed and cut into 1/2-inch pieces
  • 2 celery stalks washed and cut into 1/4-inch pieces
  • 1 teaspoon pepper
  • 1 teaspoon dried herbs such as thyme, rosemary, or another favorite dried herb
  • 1 pound dry split peas uncooked, rinsed, and picked through (See package)
  • 2 cans low sodium chicken broth 14.5 ounces
  • 2 pounds potatoes washed and cut into 1/2-inch cubes

Instructions

  • Wash hands before preparing food.
  • In a 6-quart pot, over medium heat, sauté onion, carrots, celery, pepper, and dried herb, stirring frequently, until vegetables begin to soften, about 10 minutes.
  • Stir in split peas and broth. Bring to a boil, then reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally.
  • Add the potatoes and simmer until tender, about another 30 minutes.

Notes

Trouble chopping? Check out our blog post on knife skills here!
Nutrition Facts
Split Pea & Potato Soup
Serving Size
 
1.5 cups
Amount per 1 Serving
Calories
361
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
69
mg
3
%
Carbohydrates
 
60
g
20
%
Fiber
 
18
g
75
%
Sugar
 
8
g
9
%
Protein
 
19
g
38
%
Calcium
 
66
mg
7
%
Iron
 
4
mg
22
%
Potassium
 
1247
mg
36
%
* Percent Daily Values are based on a 2000 calorie diet.

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