Golden Split Pea Soup
This savory soup is a pretty gold color - perfect for all meals
from fancy to simple. It is made with yellow split peas and lots of
onions and complimentary seasonings.
2 tsp vegetable oil
2 cups chopped onion
2 cups diced potatoes, skin on
12 ounces yellow split peas (1-1/2 cups)
5-6 cups low-sodium chicken broth
1 cup water
1/2 tsp onion powder
1 tsp poultry seasoning
Place the vegetable oil in a large soup pot or Dutch-oven style pan.
Heat over medium-high. Add the onion and saute until golden, about
2-3 minutes. Add the rest of the ingredients and mix well. Bring to
a boil then lower heat to simmer. Cook uncovered until the peas are
tender, about 45 minutes. Serve hot. Optional serving suggestion:
This soup goes well with a tossed spinach salad.
Speed tip: Buy a bag of frozen chopped onions to save time. If you
are using these, allow a little more time for them to brown. Cook's
notes: you can make your own poultry seasoning. Use a pinch each of
thyme, sage, marjoram, rosemary, black pepper and nutmeg. For low-sodium
broth, use the low-sodium granules or buy a canned broth, which contains
less than 300 mg of sodium per serving.
Serves 8. Each 1 cup serving: 181 calories, 1.5 g fat, 0 g saturated fat,
0 mg cholesterol, 135 mg sodium, 28 g carbohydrate, 10 g fiber, 4 g sugars,
14 g protein.
Diabetic exchange: 2 bread, 1 vegetable.
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