Spilt Pea Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Tablespoon oil | |
| 2 cups onions | Peeled, washed, and chopped |
| 2 cups carrots | Washed, peeled and chopped |
| 1 cup celery | Washed, trimmed and finely chopped |
| 2 cups green split peas | |
| 1 Tablespoon minced garlic | Washed, peeled and minced |
| 8 cups reduced sodium chicken broth | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. | |
| 2 | Stir in peas, broth, pepper and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. | |
| 3 | Puree with a blender or food processor. Return to pot, heat through, and serve. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
