This recipe has simple ingredients yet is rich in flavor. The rosemary adds sweetness to the vegetables and split peas. A hint of olive oil does the rest. You can blend all or part of it if you like a smoother texture.
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1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, chopped
1 cup carrots, diced
½ cup celery, diced
1 cup green split peas, rinsed
6 cups water or vegetable stock
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
2 cups fresh peas
Pepper to taste
- Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender.
- For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed, and add pepper to taste.
- Consider serving with Spicy Roasted Squash.
Yields: 6 servings
Carbohydrates: 29.2 g
Fiber: 11.7 g
Protein: 11.0 g
Fat: 3.0 g
Cholesterol: 0 mg
Sodium: 336 mg
Calcium: 67 mg
Source: DrHyman.com and Cleveland Clinic’s Center for Functional Medicine