Split Pea Soup(Low-Fat)
A hearty, low-fat split pea soup packed with savory flavors, perfect for comforting meals. Suitable for vegetarians if chicken broth is replaced with vegetable broth.
Ingredients
Instructions
- Rinse peas in running cold water and discard any stones or shriveled peas.
- Set aside.
- In a 6-quart Dutch oven over medium heat, cook celery and onion in chicken broth or a small amount of water.
- Add remaining ingredients: peas, water, potatoes, salt, black pepper, beef bouillon, bay leaf, and chicken broth.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer for 45 minutes or until peas are very tender, stirring occasionally.
- Discard the bay leaf.
- Fill the blender 3/4 full at a time.
- Cover and puree until smooth.
- Pour the pureed soup into a bowl and repeat until all soup is pureed.
- Return the soup to the pot and keep hot.
- Serve with a spoonful of nonfat plain yogurt.
Tips & Substitutions
For extra flavor, consider adding chopped garlic or a splash of lemon juice before serving. If you're looking for a vegetarian version, substitute beef bouillon with vegetable bouillon. Also, if you prefer a thicker soup, use less water or blend more of the peas. Serve with a dollop of nonfat plain yogurt for creaminess and tang.
Serving Suggestions
This split pea soup pairs beautifully with a slice of crusty whole grain bread or a fresh salad, making it a hearty meal. For a complete dinner, serve alongside Lisa'S Pork Chop Casserole or a light Chicken, Tomato, Onion Salad for balance. You can also garnish each bowl with fresh herbs like parsley for added color and flavor.
Storage & Reheating
Store any leftover split pea soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth to reach your desired consistency. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Split Pea Soup(Low-Fat) contains roughly 1321 calories, with 42g protein, 281g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (325% of the Daily Value), iron (221% of the Daily Value), and calcium (122% of the Daily Value). Note that it is relatively high in sodium, at 1371mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned split peas instead of dry split peas?
Canned split peas are pre-cooked, so they won't work well in this recipe as they won't absorb flavors during cooking. It's best to stick with dry split peas for the right texture and taste.
Is this soup suitable for freezing?
Yes, split pea soup freezes well! Just allow it to cool completely before transferring to an airtight container. It can be kept in the freezer for up to 3 months. When ready to eat, thaw in the fridge and reheat on the stove.
What can I add to make this soup more filling?
To make the soup more filling, consider adding cooked ham, bacon, or smoked turkey for added protein and flavor. Alternatively, you could stir in some cooked quinoa or barley for a hearty grain addition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).