Split Pea and Root Vegetable Soup

Category: Soups

Serves: 8

Ingredients

  • 6 Tbsp best quality olive oil or rice bran oil
  • 3 medium carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 2 medium leeks, white and lightest green parts only, well washed and chopped
  • 1/2 cup fresh parsley or cilantro, chopped
  • 2 1/2 tsp dried thyme
  • 2 tsp dried marjoram
  • 3 bay leaves
  • 11 cups low-fat, low-sodium chicken stock
  • 3 cups dried split peas
  • 1 1/2 lbs roasted turkey breast, bone in
 

Directions

  1. Heat olive oil in heavy stockpot over low heat. Add root vegetables and dried herbs. Cover and cook until all vegetables are soft, about 20 minutes.
  2. Add all the chicken stock, peas and roasted meat. Bring to a simmer, cover partially and cook until peas are tender and the soup begins to thicken a little. This takes about 45 minutes.
  3. Remove turkey and cut meat into one inch cubes. Discard the bone. Remove bay leaves. Return meat to soup and serve.
 

Nutrition Facts

Calories 522, Protein 42g, Carbohydrates 62g, Fiber 0.7g, Sugar 6g, Fat 11g, Sodium 784mg

About EB Nutrition
EB Nutrition was founded by Elizabeth Blumberg, RD, LDN, CPT in June of 2003. Elizabeth earned her degree in Clinical Nutrition and Food Science from Auburn University in 1996. For the past 20 years, she has been working in the Washington, D.C./Metro area as a registered dietitian, nutrition consultant, professional speaker, and fitness enthusiast. She has been featured on NBC4, named in Washingtonian Magazine as one of the top dietitians in the DC-metropolitan area, and featured in People Magazine.
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