Directions:
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.43 Kcal (508 kJ) | ||
| Calories from fat | 15.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 2217.16mg | 92% | |
| Potassium | 621.06mg | 13% | |
| Total Carbs | 17.23g | 6% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 5.33g | 11% | |
| Vitamin C | 33.4mg | 56% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 24.96 Kcal (105 kJ) | ||
| Calories from fat | 3.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 3% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 455.78mg | 92% | |
| Potassium | 127.67mg | 13% | |
| Total Carbs | 3.54g | 6% | |
| Sugars | 0.58g | 11% | |
| Dietary Fiber | 0.59g | 11% | |
| Protein | 1.1g | 11% | |
| Vitamin C | 6.9mg | 56% | |
| Iron | 0.2mg | 6% | |
| Calcium | 11.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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