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Country Style Split Pea Soup

Country Style Split Pea Soup
Country Style Split Pea Soup
This healthy recipe comes from NDSU Extension Service.


1 c. onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

1 Tbsp. canola oil

1¼ c. green or yellow split peas, rinsed 

1 c. celery, diced

2 medium carrots, peeled and sliced 

2 medium potatoes, peeled and diced

3 c. water

3 c. chicken broth

1 bay leaf 

¼ c. fresh parsley, chopped, or 2 teaspoons dried

1 Tbsp. seasoned salt

½ tsp. ground pepper

1 c. cooked ham, diced (optional) 

1 c. plain nonfat/low-fat yogurt (optional)


In a large, heavy saucepan, sauté onion, leek, celery and garlic until tender, about five minutes.  Add peas, broth, water, bay leaf, parsley, seasoned salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes, or until peas are tender.  Add carrots, potatoes and ham (optional) to the soup.  Cover and simmer about 15 to 20 minutes, or until vegetables are tender but retain their shape.  Add water, if necessary, to thin soup.  Reduce heat.

Optional: Add plain yogurt, cook for five minutes. (Do not boil).



Makes 24 servings (1/2 cup each).

Each serving has 60 calories, 0.5 grams (g) of fat, 3 g of protein, 10 g of carbohydrate, 3 g of fiber, 250 milligrams (mg) of sodium, and  35 micrograms (mcg) of folate and 0.8 mg of iron.

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