Split Pea Soup


By Dane Feldman

Photo by Dane Feldman.

Winter doesn’t have to mean fattening, heavy foods. Even though we tend to eat heartier in the colder months, there are ways to do so that won’t sacrifice our waistlines. Split pea soup is both hearty and thick, but it is also packed with vegetables and lacks a high fat content.

What you’ll need:
2/3 bag split peas
3 1/2 quarts chicken stock
3 cloves garlic
1 cup baby carrots
1/2 large white onion
1 stalk celery
2 tbsp extra virgin olive oil
1 tbsp dried parsley
1 tbsp dried dill
1 tbsp dried basil

Cook the peas in the chicken stock for approximately 45 minutes in a 4 quart pressure cooker or until smooth.

While that cooks, heat the oil in a large saute pan and add the carrots, garlic, onion, and celery. Cook for approximately 10 minutes and add the parsley, dill, and basil.

Turn off the heat and stir thoroughly to mix. Add the vegetables to the pressure cooker when the peas are done. Re-pressurize and cook for 5 more minutes. Turn off heat and let stand for at least 2-3 hours.

30 minutes prior to serving turn on low heat and stir occasionally. Add a bit of water if necessary and serve when hot.

Adding sausage is optional.