Quicker and meatless version of the traditional Canadian pea soup.
|1 1/2 cup||green split peas (dried), rinsed and drained||300 g|
|1||onions, finely chopped||200 g|
|1||leeks, finely chopped||300 g|
|1||carrots, finely chopped||100 g|
|1 stalk||celery, finely chopped||70 g|
|2 cloves||garlic, minced or pressed|
|2 tbsp||olive oil||30 mL|
|1 tsp||dried savory||1 g|
|2||bay leaf||0.4 g|
|4 cups||chicken broth, low-sodium||1 L|
|2 cups||water||500 mL|
|ground pepper to taste [optional]|
Before you start
Split peas do not require presoaking before cooking.
- Rinse the split peas well under cold water and drain. Prepare the vegetables : finely chop the onion, leek, carrot, and celery; mince or press the garlic.
- Heat the oil in a pot over medium heat. Add the onion and leek, then sauté with occasional stirring 4-5 min until they become translucent. Add the carrot, garlic, celery, savory, and bay leaves. Cook 5 min with occasional stirring. Add the peas, broth, water, salt, and pepper. Bring to a boil then reduce the heat and simmer, uncovered, until the peas become very soft, about 60 min or longer.
- Add more water if the soup is too thick or cook it longer to evaporate the extra liquid if the soup is too thin. Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 Serving (350g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Calories, Fat, Saturated Fat, Sodium
- Source of :
- Calcium, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Fibre, Iron, Phosphorus, Zinc
- Excellent source of :
- Copper, Folacin, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin K
|Meat and Alternatives||1 ½|