Description
A hearty and nutritious high protein split pea soup, perfect for healthy eating.
Ingredients
Scale
- 1 cup split peas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup cooked chicken breast, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low-fat milk
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Once the oil is hot, add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another 1-2 minutes, until fragrant.
- Add the diced carrots and chopped celery to the pot, stirring them into the onion and garlic mixture.
- Cook for about 3-4 minutes, allowing the vegetables to soften slightly.
- Sprinkle in the dried thyme and rosemary, stirring to combine the herbs with the vegetables.
- Add the split peas, bay leaf, vegetable broth, salt, and black pepper to the pot.
- Bring the mixture to a boil over high heat, then reduce the heat to low to simmer.
- Cover the pot and let the soup simmer for about 40-45 minutes, or until the split peas are tender.
- Stir the soup occasionally and check the consistency, adding more broth if needed to maintain the desired thickness.
- Once the peas are tender, remove the bay leaf from the soup and discard it.
- Add the shredded cooked chicken breast to the pot, stirring to incorporate it into the soup.
- Pour in the low-fat milk, stirring to combine all the ingredients.
- Simmer the soup for an additional 5-10 minutes to heat the chicken through and allow the flavors to meld together.
- Taste the soup and adjust the seasoning with additional salt or pepper if desired.
- Serve the soup hot, garnished with fresh herbs if preferred.
Notes
- For a vegetarian version, omit the chicken and use additional vegetables or legumes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 3 months; reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg