Swedish Split Pea Soup
This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard.
- 1 tablespoon olive oil
- ½ cup white onion, finely chopped
- 2 medium carrots, finely chopped
- ½ cup yellow split peas
- 2 cups low-sodium vegetable broth*
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 tablespoon Dijon mustard, plus more for serving, optional
- Salt, to taste
- Fresh ground black pepper, to taste
- In a medium soup pot, heat oil over medium heat. Add onion and carrots, and cook about 8 to 10 minutes or until very tender.
- Add split peas and broth. Bring to a boil, cover and reduce heat to low. Simmer until split peas are tender and cooked, about 30 to 35 minutes.
- Add thyme, marjoram and Dijon mustard. Cook on low for 10 minutes, stirring often. Season to taste with salt and fresh black pepper. Serve with additional Dijon mustard, if desired. Serves 2.
- This soup is thick, almost like a stew. If you prefer a thinner consistency, add more broth.
SERVING SIZE: 1¼ cup
CALORIES 268; TOTAL FAT 7g; SAT. FAT 1g; CHOL. 0 mg; SODIUM 367mg; CARB. 40g; FIBER 14g; SUGARS 10g; PROTEIN 11g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in vegetable broth and Dijon mustard not available.