Split Pea Soup with Rosemary

The additions of rosemary, smoked paprika, soy sauce and tomato paste give the classic soup a boost of flavor. This zesty soup is great served with warm rolls or French bread.

(Make 6 serves)

Amount per serving (2/3 cup soup and 1 teaspoon chives): 233 Calories, 13.7 g. Protein, 38.7 g. Carbohydrates, 4.8 g. Dietary Fiber, 3.5 g. Fat (1.1 g sat , 1.6 g mono), 4 mg. Cholesterol, 559 mg. Sodium, 65 mg. Calcium.

Ingredients:

• 1 1/2 cups of green split peas
• 2 tsp. of olive oil, divided
• 2 cups of chopped onion
• 1 cup of diced carrot
• 1 bay leaf
• 1 Tbsp. of minced garlic cloves, divided (about 3 cloves)
• 1 Tbsp. of minced fresh rosemary, divided
• 1 tsp. of paprika
• 1/4 tsp. of black pepper
• 1 Tbsp. of tomato paste
• 1 Tbsp. of low-sodium soy sauce
• 4 cups of water
• 2 cups of Vegetable Stock or 1 (14.5 oz.) can of vegetable broth (If you use canned broth instead of Vegetable Stock, omit the added salt.)
• 1 tsp. of salt
• 1/4 cup of chopped fresh parsley
• 1/4 cup of low-fat sour cream

Preparation

• Sort and wash peas, cover with water to 2” above peas, and set aside.
• In Dutch oven over medium-high heat, heat 1 tsp. of oil. Add onion, carrot, and bay leaf, sauté about 5 min, stirring frequently.
• Add 2 tsp. of garlic, 1 tsp. of rosemary, paprika, and pepper, cook about 3 min.
• Add tomato paste and soy sauce, cook until liquid evaporates, scraping pan to loosen browned bits.
• Drain peas. Add peas, 4 cups of water, Vegetable Stock (or broth), and salt to onion mixture, bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often.
• Discard bay leaf. Place half of soup in blender or food processor, process until smooth.
• Pour pureéd soup into bowl. Repeat procedure with remaining soup.
• Combine 1 tsp. of oil, 1 tsp. of garlic, 2 tsp. of rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls, top each with sour cream.

Source : CookingLight

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