Split Pea Soup with Herbes de Provence
Related recipes: Carrots,
Celery, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Fall, Garlic, Herbs,
High Fiber, Low-Fat, Peas,
Soups, Soups/Salads, Soy-Free,
Vegan, Vegetarian, Wheat-Free, Winter
Since split peas require no soaking, they are perfect for
last-minute soups.
Preparation facts
Cooking Time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients
1 Tbs (15mL) safflower or canola oil
1 Tbs (9g) finely minced garlic
2 cups (360g) coarsely chopped onions
1 tsp (2g) each dried basil, oregano and rosemary leaves
1 tsp (2g) whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm)
slices
2 large celery ribs, diced
6 cups (1.4L) boiling water
2 cups (395g) dried green split peas, picked over and rinsed
1/4 cup (10g) minced fresh parsley
Salt to taste
Directions
Heat oil in a six-quart (5.7L) pressure cooker. Add garlic and
sauté over medium-high heat, stirring constantly, until brown. Add onions and continue to
cook, stirring frequently, for 1 minute. Stir in herbs. Add carrots, celery, boiling water
(stand back to avoid sputtering oil) and split peas.
Lock pressure cooker lid in place. Bring to high pressure over high
heat. Lower heat just enough to maintain high pressure and cook 7 minutes. For a hearty
texture, quick-release the pressure by setting the pot under cold, running water. For a
smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away
from you to allow any excess steam to escape.
Remove the bay leaf. Stir the soup well as you add the parsley and salt
to taste.
Nutrition facts
Serving Size 1 serving
Calories 148
Calories from Fat 36 (24%)
% Daily Value*
6%Total Fat 4g
2%Saturated
Fat 0.4g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
0%Cholesterol 0mg
6%Sodium 136mg
13%Potassium 472mg
8%Total
Carbohydrate 24g
26%Dietary
Fiber 6.4g
Sugars 9g
Sugar Alcohols 0g
11%Protein 5g