It’s no secret that I’ve been on a soup kick lately. Split Pea Soup is one of my favorites from childhood. I love it, although it kind of bums me out that it’s so high in carbs. But there’s a decent amount of protein (and lots of fiber) in it, too!
- 2 cups dried split peas
- 7 cups water
- 1/4 teaspoon marjoram
- 2 chicken bouillon cubes
- 8 oz ham, chopped
- A few twists freshly ground pepper
- 2 bay leaves
- 1/2 sweet onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- Additional 1/2 cup water
- Salt to taste
- Combine ham, 7 cups water, bay leaves, bouillon cubes, pepper and marjoram in a pot. Bring to a boil and simmer covered for 30 minutes, stirring occasionally.
- Add onion, carrots and celery and cook for an additional 20-30 minutes until vegetables are tender. Stir occasionally.
- Add additional half cup water if soup seems thick. Season with salt, if needed.
Quick-glance nutrition information (from myfitnesspal app)
Servings: 9 (1 cup) | Calories: 197 | Fat: 0.5 grams | Carbs: 40.5 grams | Protein: 20.5 grams