Rustic Split Pea Soup with Crispy Garlic Croutons
Entree
Prep time:
15 mins
Total time:
1 hour 15 mins
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound uncured ham, cubed
- 1 onion, finely chopped
- 5 stalks celery, diced
- 5 carrots, peeled and diced
- 2 teaspoons dried marjoram
- ½ teaspoon black pepper
- 4 large cloves garlic, pressed through garlic press
- 1 pound green split peas, picked through and rinsed
- 6 cups hot chicken stock
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 3 small cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- Black pepper
- Salt
- 1 loaf crusty multi-grain bread, chopped into 1-inch cubes
INSTRUCTIONS
- Heat a large soup pot over medium-high heat. Add olive oil & ham, & cook until browned. Remove ham with a slotted spoon & set aside.
- Add chopped onion, celery, & carrots to pot. Sauté 3-5 minutes, or until fragrant. Stir in marjoram, black pepper, & garlic. Sauté 1-2 minutes more.
- Add in the split peas & chicken stock, stirring to combine. Bring soup up to a rolling boil, cover, & reduce heat to medium-low. Allow soup to simmer 45-50 minutes, stirring occasionally, or until peas have split & are tender.
- Meanwhile, Preheat the oven to 425° F & line a baking sheet with foil. Stir together olive oil, minced garlic thyme, & basil. Scatter cubed bread over baking sheet & pour olive oil mixture evenly over bread. Toss to coat & spread out over baking sheet. Bake 12-15 minutes, or until brown & toasty. Remove from oven & allow croutons to cool on the baking sheet.
- Once peas are tender, stir in chopped parsley & thyme, along with lemon juice. Adjust seasonings as needed. Ladle the soup into bowls, & garnish with Rustic Garlic-Butter croutons.
NUTRITION INFORMATION
CALORIES:
380
FAT:
10 g
CARBOHYDRATES:
45 g
SODIUM:
720 mg
FIBER:
17 g
PROTEIN:
27 g
CHOLESTEROL:
40 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
