This soup made my whole house smell really good. The soup itself was a little bland, but I still ate it because it had so many good-for-you veggies in it. And this makes a ton, so I had a whole bunch left over for lunch the next day, and the soup was even better then! In fact, I am having it again for lunch today!
Chunky Split Pea Soup
(Weight Watchers, Sept./Oct. 2011)
prep: 20 min.
cook: 1 hour, 30 min.
2 tsp canola oil
1 large onion, chopped
2 carrots, sliced
2 celery ribs, sliced
1 (16-ounce) bag dried green split peas, picked over, rinsed and drained
2 (32-ounce cartons low-sodium vegetable broth
1/2 tsp salt
1 1/2 lbs. sweet potatoes, peeled and cut into 1/2″ cubes
3 cups chopped fresh Swiss Chard
1. Heat oil in a large Dutch oven over medium heat. Add onion and cook, covered, stirring occasionally, until softened, 3-4 minutes. Add carrots and celery; cook, covered, stirring occasionally, until lightly browned, 4-5 minutes.
2. Stir in split peas, broth, and salt; bring to boil. Reduce heat and simmer, covered, 45 minutes. Stir in sweet potatoes and cook, covered, until split peas are softened and potatoes are fork-tender, about 20 minutes. Stir in Swiss chard; cover and cook until Swiss chard is tender, about 10 minutes.
per serving: 340 calories