Golden Split Pea Soup
This soup is great for lunch or dinner. Serve it with a salad and a whole wheat roll for a delicious meal.
- Yield
- 8 servings
- Serving size
- 1 cup prepared soup, 1/8 (316g)
- Rating
- 3.63 of 5 (48 ratings)
Food groups
- Vegetables: 1 1/4 cups
Ingredients
- 2 teaspoons vegetable oil (or cooking oil of your choice)
- 1 cup chopped onion
- 4 potatoes (2 cups diced, with skin on)
- 1 1/2 cups yellow split peas
- 5 1/2 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon onion powder
- 1 teaspoon poultry seasoning
Directions
- Wash hands with soap and water.
- Place the oil in a large pot or Dutch-oven style pan.
- Heat over medium-high.
- Add the onion and sauté until golden, about 2 to 3 minutes.
- Add the rest of the ingredients and mix well.
- Bring to a boil and then lower the heat to a simmer.
- Cook uncovered until the peas are tender, about 45 minutes.
- Serve hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 217.17 |
| Total Fat | 2.64 g |
| Saturated Fat | 0.54 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 37.8 g |
| Dietary Fiber | 9.39 g |
| Total Sugars | 4.52 g |
| Added Sugars included | 0 g |
| Protein | 12.85 g |
| Calcium | 37 mg |
| Potassium | 871 mg |
| Sodium | 60.78 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 57 mg |
| Phosphorus | 194 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 1 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 9 mcg |
| Folate | 79 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 4 mg |
| Choline | 46 mg |
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Source
Recipe by: Food and Health Communications, Inc.
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/golden-split-pea-soup. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.