Last week we finally got our first “real” snow of the season, and by “real” I mean maybe an inch. But you wouldn’t believe the excitement! Like we’d been dropped at the foot of the Matterhorn. The kids were geared up for throwing snowballs and kickin slush with their boots. And I was geared up for soup. Snow always puts me in the mood for steaming hot bowls of goodness and this recipe is just full o’ the good stuff. Think of it as a big warm hug for your heart – and a great salt free way to warm those cockles.
Serves 6.
SODIUM CONTENT: 55.3 mg per serving
INGREDIENTS
1 lb. (1 16-oz. pkg) dried yellow split peas
1 1/2 c. diced onion (about 1 med/lg onion)
1 c. diced carrot (about 2 carrots, peeled)
1 c. diced celery (about 3 stalks)
1 T. minced garlic (about 3 cloves)
8 c. water
8 t. very-low-sodium or sodium-free bouillon granules
3/4 c. white wine
1 t. dried savory
1 t. freshly ground black pepper
1 t. ground sage
1/2 t. dried thyme
DIRECTIONS
Combine all ingredients in a large stock pot. Bring to a boil over high heat, then reduce heat to med-low, cover, and simmer until vegetables are tender, about 1 1/2-2 hours. Serve hot with homemade croutons or some delicious bread rolls.
