Split Pea Soup with Spinach
Split pea soup is comfort food, maybe because the peas fall apart and become creamy as the veggies cook to melt-in your-mouth tenderness. A bowl of this soup will warm you from the inside out. Serve it with a hunk of hearty wheat bread and you have a great lunch.
- 1 1/2 cups split peas
- 7 cups water
- 1 medium potato, cubed
- 3 ribs celery, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces baby spinach, chopped
- Pick over the peas for any stones or twigs, if necessary, then put in a large pot with the water and bring to a boil. Reduce to a simmer, and add the potato, celery, onion, carrot, bay leaf, thyme and salt. Simmer for an hour and a half, checking occasionally to stir and add water if needed.
- When the split peas are falling apart, stir in the spinach and simmer just until the spinach is wilted. Add black pepper. Serve hot.
Serve with hearty wheat bread and a green salad for a healthy and satisfying lunch or dinner.
246 calories,1 g. fat, 0 mg. cholesterol, 466 mg. sodium ,47 g. carbohydrate, 16 g. fiber, 15 g. protein