Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
Per Serving: Per Serving: 275 calories, 4g fat, 1g sat fat, 18g protein, 45g carbohydrates, 17g fiber, 6mg cholesterol, 580mg sodium
Yield: 8, 1.5-cup servings
Note: For a meatless version, just leave out the turkey bacon and use vegetable broth instead of chicken broth. -- Terry
- 1 Tbsp. unsalted butter
- 4 slices turkey bacon, cut into strips
- 2 large carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large white turnip, peeled and chopped
- 1 large stalk celery, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 package (16 ounces) yellow or green split peas, rinsed and picked through
- 5 cups water
- 4 cups fat-free, reduced-sodium chicken broth
- 1 tsp. dried thyme
- 1 1/2 teaspoons salt (or to taste)
- 1/4 tsp. freshly ground pepper (or to taste)
Melt butter in a 5-quart pot. Add bacon, carrots, parsnips, turnip, celery, onion and garlic.
Cook over medium heat, stirring occasionally, 10 minutes or until vegetables are firm-tender.
Add peas, water, broth and thyme and bring to a boil.
Cover, reduce heat to low and simmer 45 minutes, stirring occasionally, until peas are tender. Season with salt and pepper to taste.
Recipe and photo created by Terry Grieco Kenny for DietsInReview.com