Split Pea Soup with Herbes de Provence

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Since split peas require no soaking, they are perfect for last-minute soups.

Preparation facts

Cooking Time: 10 minutes

Prep Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

1 Tbs (15mL) safflower or canola oil

1 Tbs (9g) finely minced garlic

2 cups (360g) coarsely chopped onions

1 tsp (2g) each dried basil, oregano and rosemary leaves

1 tsp (2g) whole fennel seeds

1 large bay leaf

2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) slices

2 large celery ribs, diced

6 cups (1.4L) boiling water

2 cups (395g) dried green split peas, picked over and rinsed

1/4 cup (10g) minced fresh parsley

Salt to taste

Directions

Heat oil in a six-quart (5.7L) pressure cooker. Add garlic and sauté over medium-high heat, stirring constantly, until brown. Add onions and continue to cook, stirring frequently, for 1 minute. Stir in herbs. Add carrots, celery, boiling water (stand back to avoid sputtering oil) and split peas.

Lock pressure cooker lid in place. Bring to high pressure over high heat. Lower heat just enough to maintain high pressure and cook 7 minutes. For a hearty texture, quick-release the pressure by setting the pot under cold, running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaf. Stir the soup well as you add the parsley and salt to taste.

Nutrition facts

Serving Size 1 serving
Calories 148
Calories from Fat 36 (24%)
% Daily Value*
6%Total Fat 4g
2%Saturated Fat 0.4g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
0%Cholesterol 0mg
6%Sodium 136mg
13%Potassium 472mg
8%Total Carbohydrate 24g
26%Dietary Fiber 6.4g
Sugars 9g
Sugar Alcohols 0g
11%Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.