Health library

View step-by-step instructions

Makes 8 servings.

Instructions

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

8 cups low-sodium chicken broth (vegetable stock or water may be substituted)

4 medium carrots, diced

4 medium potatoes, cubed small

1 pound dried split peas, rinsed

Salt and freshly ground black pepper, to taste

Directions

• Heat oil in large pot over medium heat.
• Sauté onions and garlic, adding rosemary and oregano until onions are translucent, about 10 minutes.
• Add broth, carrots, potatoes and split peas.
• Bring to a boil.
• Simmer uncovered for about 90 minutes or until peas are soft.
• Season with salt and pepper.
• Stir frequently to keep solids from burning on the bottom of pot.
• You can adjust the thickness by adding a bit of broth, stock or water.
• Serve hot.

Nutrition information

Serving size: 1 1/4 cup. Amount per serving: 344 calories, 6g total fat (1g saturated fat), 56g carbohydrates, 21g protein, 17g dietary fiber, 106mg sodium.

Source: American Institute for Cancer Research