This soup is soooo gooood! I haven’t made split pea soup for a long time because my favorite recipe is made with a ham hock. This version that just landed in my mailbox (courtsey of Weight Watcher’s Magazine) is vegetarian! Yeah! And I love the addition of swiss chard and sweet potatoes.
Chunky Split Pea Soup
- 2 tsp. canola oil
- 1 large, onion, chopped
- 2 carrots, sliced
- 2 celery ribs, sliced
- 1 lb. dried green split peas, rinsed and picked over
- 8 cups vegetable broth
- 1/2 tsp. salt
- 1 1/2 lb. sweet potatoes, peeled and cut into 1/2″ cubes
- 3 cups chopped Swiss chard
Heat oil in large pot over medium heat. Add onion and cook, covered, stirring occasionally, until softened, 3-4 minutes. Add carrots and celery. Cook, covered, until lightly browned, stirring occasionally, 4-5 minutes.
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.
Serves 6. Each 1 1/2 cup serving is 7 PointsPlus.
Recipe from Weight Watchers Magazine.