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11/2 CUP
4 CUPS
1 TSP
1/2 TSP
2
1/2
1
1 TBSP
4
32 OZ
1
1 SPRIG
1/3 CUP
SPLIT PEAS
WATER
SALT
PEPPER
CARROTS, SMALL
ONION, MEDIUM
YUKON GOLD
POTATO
CANOLA OIL
GARLIC CLOVES
VEGETABLE BROTH
BAY LEAF
THYME
NUTRITIONAL
YEAST
Split pea soup.
6 SERVINGS; YIELDS 6 CUPS
1 Bring water to a boil and add
split peas, salt, and pepper.
2 Turn heat to low and
simmer until water is mostly
evaporated and peas are
cooked (about 45 minutes).
3 Finely chop two carrots,
onion, and yukon potato.
4 In a 4 quart pot, add oil
and saute garlic and
vegetables until softened.
5 Add 32 oz of vegetable broth
to pot and bring to a simmer.
6 Add bay leaf, thyme, and
nutritional yeast and
simmer for 30 minutes,
then remove bay leaf.
7 Blend in circular motions on
LOW for about 1 minute, or
until desired consistency.
8 Adjust salt and pepper to taste.
NUTRITION FACTS PER
1 CUP SERVING
280 calories, 3g fat, 48g carbs, 16g fiber,
7g sugar, 16g protein. Nutrition facts are
based on the recipe as listed.
28
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