Delicious Living
  • 1 cup yellow split peas
  • 5 cups low-sodium vegetable broth or stock
  • 3 carrots, cut in large dice
  • 1 medium onion, chopped
  • 3 (about 1 lb) red potatoes, cut into 1-inch cubes
  • 3 large cloves garlic, chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground black pepper
  • 1/2 pound frozen peas, thawed
  • Splash of dry sherry (optional)
  • 1/2 cup low-fat sour cream
  • cayenne pepper (for garnish)

Tarragon-Scented Split Pea Soup

Elisa Bosley | Delicious Living
  • Prep Time: 12 mins
  • Cook Time: 180 mins
  • Total Time: 192 mins
  • Serves: 4 people
  • Calories per serving: 381

This simple, fiber-rich meal is ideal for a slow cooker; just be sure to use an especially flavorful vegetable broth (we like Edward & Sons Garden Veggie natural bouillon cubes) or homemade stock. For meat eaters, a ham hock adds amazing flavor and protein. Serve with a hearty whole-grain bread.

  1. Rinse yellow split peas and combine in a 4- to 5-quart slow cooker with broth, carrots,onion, potatoes, garlic, tarragon, and pepper. Cover and cook on high for 3–4 hours, or low for 4-5 hours.
  2. During the last 10 minutes of cooking, stir in peas and sherry (if using); cook until warmed through. Taste and adjust seasonings, adding more tarragon if desired. Serve in bowls, topping each with 2 tablespoons sour cream and a sprinkle of cayenne pepper.

PER SERVING: 381 cal, 1g fat (0g mono, 0g poly, 0g sat), 3mg chol, 20g protein, 74g carb, 19g fiber, 337mg sodium


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