4
Invalid input. Value must be greater than or equal to 1
Ingredients
1 cup dried split peas, rinsed
5 cups vegetable broth, no-salt-added or low sodium
1 large onion, chopped
1/2 cup chopped celery
1 large sweet potato, peeled and chopped
1 apple, peeled, cored, and chopped
1 bay leaf
1/2 tablespoon dried mint or 1 1/2 tablespoons fresh mint, minced
2 packed cups baby spinach or romaine lettuce, torn into bite-sized pieces
Instructions:
Add split peas and vegetable broth to a soup pot, bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Meanwhile, saute onions in 2 tablespoons of vegetable broth or water over low heat until soft, about 5 minutes. Stir occasionally to prevent sticking.
Add onions to split peas along with celery, sweet potato, apple, bay leaf and mint. Bring mixture to a boil, reduce heat and simmer, covered, 30 minutes, or until peas and vegetables are soft.
Remove the bay leaf. Place 1/2 mixture in a blender and blend until creamy. Pour back into soup.
Add spinach or lettuce and stir to wilt.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 255
Protein 14 g
Carbohydrates 49 g
Sugars 12 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 211 mg
Fiber 15.5 g
Beta-Carotene 4085 ug
Vitamin C 8 mg
Calcium 93 mg
Iron 3.4 mg
Folate 184 ug
Magnesium 76 mg
Potassium 785 mg
Zinc 1.8 mg
Selenium 1.3 ug
