Split Pea Soup


Serves: 6
Total Calories: 110

Ingredients

1 tablespoon olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 medium onion chopped
2 cloves garlic finely chopped
8 cups vegetable stock
1 cup dried green split peas
3 bay leaves
4 whole cloves
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices Worthington® Stripples® veggie bacon strips
1 tablespoon chopped fresh parsley

Directions:

1. In 4-quart saucepan, heat oil. Add carrots, celery, onion, and garlic. Saute over medium heat for 5 minutes. Stir in vegetable stock, split peas, bay leaves, and cloves. Bring to a boil, stirring occasionally. Reduce heat and cover. Simmer for 50 to 60 minutes or until peas are cooked and have disintegrated.

2. Stir in salt, pepper, and chopped WORTHINGTON STRIPPLES. Cook until thoroughly heated. Remove bay leaves and cloves. Garnish with parsley and serve.

Nutritional Facts:

Serves: 6
Total Calories: 110
Calories from Fat: 27

This Split Pea Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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