If your’e here expecting more tarts, cookies, cocktails and holiday cheer, well, I am sorry to disappoint you because today is about soup. Split pea soup, to be specific. Dry peas are high in protein, fiber and folate and while they make a mean soup, you can also utilize them in everything from brownies to pasta dishes to snack dips.
In between your holiday baked goods and calorie-laden main dishes (you know you have them on your menus so don’t even try to pretend otherwise) soups are the perfect to help you balance out your diet.
Split pea soups typically have a thick, creamy texture reminiscent of cream-based soup but without the fat. Split peas are high in fiber – offering more than 10 grams per half a cup (to give you some perspective, many vegetables average 5 grams and grains average 3 grams per serving).Serve this soup with fresh fruit or a big green salad to round out your meal.
And then go ahead an gorge on holiday cookies.
You have my permission.
- 1 large onion, chopped
- 1 cup chopped celery
- 2 cup chopped peeled carrots
- 6 slices bacon or pancetta
- 2 Tablespoons fresh thyme (or 2 teaspoons dried )
- 2 cups green split peas
- 8 cups water
- Cook bacon in a heavy large pot over medium-high heat. When it is fully cooked and crisp, set bacon aside and reserve fat.
- Add onion, celery and carrots to the bacon fat in the French oven and sauté until vegetables begin to soften, about 8 minutes.
- Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas are falling apart (they literally split! amazing), stirring often, about 1 hour and 10 minutes.