SPLIT PEA SOUP

www.eatingwelllivingthin.wordpress.com

3 tablespoons olive oil

1 cup onion, diced

2 carrots, shredded

2 ribs celery, diced

2 cloves garlic, minced

2 tablespoons barley

1 1/2 cups split peas

6 cups chicken broth (or more as needed until the peas are soft and mushy)

1/4 teaspoon salt

1/2 teaspoon black pepper

2 1/2 teaspoons hickory-smoke liquid flavoring (see below)

Dash cayenne pepper

1/4 cup half & half

1 cup diced smoked sausage – optional

.

In a large stockpot heat the olive oil over medium heat. Add onions, carrots, celery, and garlic. Allow to cook for 10 minutes or until onions are very soft. Add barley and split peas and cook for 1 minute.

Add chicken broth, salt, pepper, liquid smoke, cayenne pepper, and sausage, if using.

Reduce heat to low and simmer, covered, for one hour, stirring occasionally. Remove lid and continue simmering, stirring occasionally for another 30 minutes or until peas are broken down and soup is getting thick and smooth. (The more you stir this while it’s cooking, the smoother it will get.)

Add more chicken broth if it gets too thick before the peas are done. Stir in cream and heat through. Garnish with bacon bits, and a swirl of plain yogurt or sour cream. Makes about ten 1-cup servings.

Without sausage:

Per Serving: Calories 167; Protein 10 g; Fat 5 g; Carbs 16 g; Sugar 4 g; Sodium 381 mg

With sausage:

Per Serving: Calories 213; Protein 12 g; Fat 9 g; Carbs 16 g; Sugar 4 g; Sodium 509 mg