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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Polly Pitchford, Full Spectrum Healthâ?¢. olive or canola oil Spanish onion, chopped carrot, diced stalks celery, sliced green split peas, rinsed chicken broth or water dried basil bay leaf salt cvt Ingredients:
1 teaspoon olive or canola oil |
1 spanish onion, chopped |
1 carrot, diced |
2 stalks celery, sliced |
1 1/2 cup green split peas, rinsed |
6 cups reduced sodium fat-free chicken broth (105273) or water |
1 teaspoon dried basil |
1 salt to taste |
Directions:
1. Heat oil in a soup pot over medium heat. Add onion and saute until it starts to turn translucent, about 2-3 minutes.
2. Add celery and carrot and saute 2 minutes more. Add split peas, stock or water, basil and one bay leaf. Bring to boil, cover, reduce flame to low and simmer for 1 to 1 1/2 hours, stirring occasionally. Season to taste with salt or vegetable salt seasoning the last 5 minutes of cooking. Remove bay leaf.
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