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Super Split Pea Soup

Split peas have a GI value of 25, which makes them an excellent protein with no saturated fat. This recipe takes advantage of the filling quality of this food and compensates for a completely vegetarian dish by adding 'meatiness' with some untypical seasoning. The smokiness of the paprika mimics the bacon or ham often found in this soup.

What you need

  1. 1 cup green split peas, rinsed and drained
  2. 1 medium onion, small dice
  3. 3 stalks celery, small dice
  4. 2 large cloves garlic, minced
  5. 5 cups diluted vegetable broth*
  6. 1 bay leaf
  7. 1 tsp smoked sweet paprika
  8. 1/2 - 3/4 tsp ground coriander
  9. 1/2 tsp kosher salt
  10. Olive oil

How to make it

  1. Heat oil in a soup pot over medium heat
  2. Add onion and celery and sauté until lightly browned
  3. Add garlic, smoked paprika, coriander and bay leaf and stir
  4. Cook 3-4 minutes
  5. Add drained peas and stir well
  6. Add broth and salt -- cook for approximately 1 1/2 hours until peas are very soft

*Diluted vegetable broth: when I use broth in different recipes, I nearly always dilute it with an equal amount of water so it's seasoning doesn't overpower the dish. This can be garnished with plain, nonfat yogurt and fresh chopped herbs if desired. If serving with bread be sure to use whole grain with no white flour or sugar.

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