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Healthy Recipes: Split Pea Soup


½ each Onion, chopped
1 each Bay leaf
1 teaspoon Celery seed
Spray oil
¾ cup Split peas
2 Tablespoons Barely
¼ cup Lima beans
4 cups Water
1 teaspoon Sea salt
¼ teaspoon Black Pepper
½ each Carrot, peeled, chopped
2 each Celery stalks, chopped
½ each Idaho potato, washed, and chopped
¼ cup Parsley, fresh, chopped
¼ teaspoon Basil, dried
¼ teaspoon Thyme, dried


  • Preheat medium sauce pan. (Make sure your pan is large enough to hold the soup before you begin cooking.)
  • Lightly spray sauce pan with oil.
  • When the pan is hot, add onions and sauté. Stir frequently.
  • Add bay leaf and celery seed.
  • Stir in split peas, lima beans and barley.
  • Add the water and simmer for about 1 ½ hours.
  • Add salt, pepper, carrots, celery and potatoes.
  • Cook for another 45 minutes.
  • Thin with vegetable or chicken broth if soup is too thick.

Number of Servings: 6 cups
Serving Size: ½ cup
Calories: 140
Sodium: 550 milligrams
Carbohydrates: 27 grams
Fiber: 9 grams
Protein: 9 grams

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