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

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.