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Vegetarian Split Pea Soup

Vegetarian Split Pea Soup
Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
7 ServingsPrep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 6 cups vegetable broth
  • 2 cups dried green split peas, rinsed
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 2 celery ribs with leaves, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons shredded carrots
  • 2 green onions, sliced

Directions

  • In a large saucepan, combine the first nine ingredients; bring to a
  • boil. Reduce heat; cover and simmer for 1 hour or until peas are
  • tender, stirring occasionally.
  • Add salt and pepper; simmer 10 minutes longer. Cool slightly. In
  • small batches, puree soup in a blender; return to the pan. Heat for
  • 5 minutes. Garnish with shredded carrots and green onions. Yield: 7
  • servings.
Nutrition Facts: One serving (1 cup) equals 204 calories,
© Taste of Home 2013

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Vegetarian Split Pea Soup (continued)

Nutrition Facts: 1 g fat (0.55 g saturated fat), 0 cholesterol, 1047 mg sodium, 37 g carbohydrate, 13 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.
© Taste of Home 2013