Split Pea Soup with Spinach
By: Robin Asbell
Recipe Information
Total Time: 2 hours, 30 minutes active
Servings: 4-6
Split pea soup is comfort food, maybe because the peas fall apart and become creamy as the veggies cook to melt-in your-mouth tenderness. A bowl of this soup will warm you from the inside out. Serve it with a hunk of hearty wheat bread and you have a great lunch.
Ingredients
- 1 1/2 cups split peas
- 7 cups water
- 1 medium potato, cubed
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces baby spinach, chopped
Preparation
- Pick over the peas for any stones or twigs, if necessary, then put in a large pot with the water and bring to a boil. Reduce to a simmer, and add the potato, celery, onion, carrot, bay leaf, thyme and salt. Simmer for an hour and a half, checking occasionally to stir and add water if needed.
- When the split peas are falling apart, stir in the spinach and simmer just until the spinach is wilted. Add black pepper. Serve hot.
Serving Suggestion
Serve with hearty wheat bread and a green salad for a healthy and satisfying lunch or dinner.
Nutritional Information
246 calories,1 g. fat, 0 mg. cholesterol, 466 mg. sodium ,47 g. carbohydrate, 16 g. fiber, 15 g. protein