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Split Pea Soup


* 2 tablespoons olive oil
* 1 onion, finely chopped
* 2 carrots, finely chopped
* 2 large stalks celery, finely chopped
* 1 pound dried green peas, rinsed and picked over
* 8 cups low-sodium chicken broth
* 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper


Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes, stirring occasionally.

Stir in remaining ingredients and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until peas are soft, about 45 to 50 minutes.

Puree soup in a blender in small batches. Serve hot.

Makes 8 Servings

Nutritional Info Per Serving:

Calories: 108
Fat: 4g (sat 1g)
Protein: 7g
Carbohydrate: 13g
Fiber: 4g
Cholesterol: 0mg
Sodium: 726mg