Tuesday, December 20, 2011

Split Pea Soup

Man! This soup gets such a bad rap! It's so filling though and FULL of protein. 
Peas should be a superfood.
Another Taste of Home Submission

1 small onion
4 carrots, chopped
1 tbsp vegetable oil
4 cups water
1 - 14.5 oz can vegetable broth
1 1/2 cups dried split peas, rinsed (1 small bag)
3 bay leaves
1 1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper

In a large saucepan, saute onion and carrots in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until peas are tender. Discard bay leaves.

*For picky husbands: if meat is still a "necessary" part of his diet, purchase a thick cut slice of ham and chop into small pieces. Not sure about the weight, but you can buy them pre-packaged in the meat area and they usually weigh between .5 and 1lbs. However, if you do add ham, I recommend not adding the salt.

**Kid friendly: Pea soup is hard to eat for little ones. Slice up bread into cubes, toast, and place in a bowl. Allow little hands to help ladle the soup onto the toasted bread cubes. It helps soak up the liquid and lets them feel involved. Whole wheat/whole grain bread is also packed with protein, so don't be surprised if they get full quickly!

***Slow-Cooker Approved: Saute the onion and carrots in a saucepan, and then add ALL the ingredients to a slow cooker for 6-8 hours. Split pea soup is by far one of the best smells to come home too.

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