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.
Tarragon-Scented Split Pea Soup
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Tarragon-Scented Split Pea Soup
Amount Per Serving
Calories 381
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Cholesterol 3mg
1%
Sodium 337mg
14%
Total Carbohydrates 74g
25%
Dietary Fiber 19g
76%
Protein 20g
40%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 381 cal, 1g fat (0g mono, 0g poly, 0g sat), 3mg chol, 20g protein, 74g carb, 19g fiber, 337mg sodium
