Classic split pea soup

This timeless soup makes a satisfying lunch or supper on a chilly day.

170 cal Serves 6

Prep time 0h 10m

Cook time 1h 0m

Total time 1h 10m

Bowl of soup with diced onion, carrots, potato and split peas

Ingredients

1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped onion
3/4 cup (175 mL) diced carrot
3/4 cup (175 mL) diced potato
1 cup (250 mL) yellow split peas
4 cups (1 L) sodium reduced chicken broth
1/3 cup (75 mL) diced lean cooked ham
1 bay leaf
1/8 tsp (0.5 mL) ground black pepper

Directions

Step 1

In large saucepan, heat canola oil over medium-high heat and add onion, carrot and potato. Sauté until vegetables are tender.
Step 2

Add split peas, broth, ham and bay leaf.
Step 3

Bring to boil; reduce heat; cover and allow to simmer for about 45 to 60 minutes or until peas are tender and soup has thickened. Stir occasionally. Remove bay leaf. Add pepper just before serving.

Nutritional information

Per serving (1 of 6)

Calories: 170
Protein: 9 g
Sodium: 150 mg
Potassium: 319 mg
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 5 mg
Carbohydrates: 27 g
Fibre: 3 g
Sugars: 3 g
Added sugars: 0 g

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