Spilt Pea and Tomato Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup oil | |
| ½ cup onions | Peeled, washed, and chopped |
| 2 cups no added salt diced canned tomatoes | |
| ½ cup carrots | Washed, peeled and chopped |
| ¼ cup celery | Washed, trimmed and finely chopped |
| 1 ½ cup green split peas | |
| 3 cloves s minced garlic | Washed, peeled and minced |
| 6 cups reduced sodium chicken broth | |
| ½ teaspoon ground thyme | |
| 2 tablespoons Dijon mustard | |
| 2 tablespoons dried parsley flakes | |
| ¼ teaspoon salt | |
| 1/4 teaspoon pepper | |
| ½ cup garlic croutons (garnish) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. | |
| 2 | Stir in peas, broth, pepper, tomatoes, thyme, Dijon mustard, parsley 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. | |
| 4 | Return to pot, heat through, and serve. Top with croutons | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
