Category: Soups

Serves: 10

Ingredients

• 2 cups dried split peas
• 12 cups water
• 4 bay leaves
• Sea salt
• 1 Tbsp olive oil
• 1 large yellow onion, peeled and chopped
• 4 ribs celery, trimmed and chopped
• 3 thick carrots, peeled and chopped
• 2 cups low-sodium chicken or vegetable broth
• 6 cups water
• 1 tsp fresh thyme, choped
• 1 1/2 cups cubed roasted turkey breast

Directions

1. Put dried peas in large saucepan and cover with 12 cups of water. Add 2 bay leaves and sea salt and bring to a boil. Let cook on medium heat for 10 minutes. Drain and set aside.
2. In a Dutch oven, place olive oil and heat over medium heat. Add onion, celery and carrots. Sauté for 8 minutes until onion begins to turn translucent.
3. Add chicken broth or preferred cooking liquid and 6 cups water. Add 2 more bay leaves, peas, and thyme and bring to a boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot now and then, since the peas have a tendency to settle to the bottom and burn. You’ll have to break them up by stirring them.
4. Remove the bay leaves and season with sea salt and fresh ground black pepper. Serve hot.

Nutrition Facts

Calories 200, Protein 19g, Carbohydrates 27g, Fiber 10g, Sugar 4g, Fat 2g, Sodium 172mg