Comforting Tomato Veggie Split Pea Soup
Taking stock of what makes soup so soothing and satisfying
Ingredients
- 1 tablespoon olive oil
- ½ of a large onion, finely chopped
- 1 stalk celery, diced
- 2 cloves garlic, finely minced
- 2 large carrots, chopped
- 1 cup frozen corn
- 1 can, (14.5 ounce) black beans, rinsed and drained
- ½ medium zucchini, chopped
- 2 cups low sodium chicken broth
- 1 teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- 2 cans, (14.5 ounce) petite diced tomatoes, undrained
- 1 cup dried green split peas
- 4 cups water
Instructions
- Heat oil in 3-quart saucepan over medium heat.
- Cook onion, celery, and garlic in oil about 5 minutes or until softened.
- Stir in remaining ingredients.
- Heat to boiling and then reduce heat.
- Cover and simmer for 20-30 minutes or until heated through.
Notes
Notes: Store leftovers in refrigerator in a tightly sealed container for up to 2 days. Reheat in microwave or on the stovetop.
Nutrition per serving: Calories – 190; Total Fat – 2 grams; Saturated Fat – 1 gram; Cholesterol – 0 milligrams; Carbohydrates – 30 grams; Protein – 13 grams; Sodium – 347 milligrams