Split Pea Soup with Herbes de Provence
Since split peas require no soaking, they are perfect for last-minute soups.
- 1 Tbs safflower or canola oil
- 1 Tbs finely minced garlic
- 2 cups coarsely chopped onions
- 1 tsp each dried basil, oregano and rosemary leaves
- 1 tsp 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 boiling water
- 2 cups dried green split peas, picked over and rinsed
- 1/4 cup minced fresh parsley
- Salt to taste
- 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.
Calories from Fat 44 (10%)
(8%)Total Fat 5g
(2%)Saturated Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 74g
(114%)Dietary Fiber 28g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.