Delicious and Healthy Low Sodium Split Pea Soup: A Flavorful Comfort Dish
There’s something heartwarming about a bowl of split pea soup. It’s perfect for a chilly day or just whenever you crave a nourishing meal. This Low Sodium Split Pea Soup is bursting with flavors, thanks to the combination of fresh vegetables and herbs. Plus, it’s easy on the heart and the waistline, making it a fantastic option for those looking to cut back on sodium without sacrificing taste.
What You’ll Need for Low Sodium Split Pea Soup
To prepare this tasty soup, you’ll need a few simple ingredients that pack a nutritious punch. Here’s what you’ll need:
- 450 g split peas, washed and sorted
- 15 ml olive oil, plus extra for garnish
- 4 large carrots, sliced
- 5 large celery stalks
- 1 sweet onion, diced
- 3 liters no salt added vegetable stock
- 3 bay leaves
- 50 g pearled barley
- 15 ml Herbs de Provence
- 3 medium potatoes, diced
- 60 ml balsamic vinegar
- 150 g frozen peas
- 5 g freshly ground Tellicherry black pepper
- 5 g dried basil
How to Make Low Sodium Split Pea Soup
Creating this comforting dish is easier than you might think! Follow these simple steps for a delicious result:
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In a large stock pot, heat 15 ml of olive oil over low heat. Once warmed, add the diced onion and sauté for about 5 minutes until it starts to soften.
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Add the sliced carrots and chopped celery to the pot. Continue to sauté for another 5 minutes, stirring occasionally for even cooking.
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Pour in the no salt added vegetable stock. Stir in the split peas, pearled barley, diced potatoes, bay leaves, Herbs de Provence, and balsamic vinegar.
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Cover and let it cook on low heat for 1 hour. Stir occasionally to prevent anything from sticking to the bottom.
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After an hour, incorporate the frozen peas and dried basil into the soup. Cover and let it cook for an additional hour, stirring occasionally.
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Before serving, be sure to remove the bay leaves.
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When you’re ready to enjoy your soup, drizzle a bit of olive oil on top of each bowl and sprinkle with freshly ground black pepper for an extra kick.
How to Serve Low Sodium Split Pea Soup
Serving your Low Sodium Split Pea Soup is all about presentation and pairing. Here are some tips for serving this comforting dish:
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Garnish: Drizzle a little extra olive oil on top for richness and sprinkle some fresh black pepper to enhance the flavors.
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Accompaniments: This soup pairs wonderfully with whole grain bread or a light salad for a balanced meal.
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Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days or freeze for longer storage.
Expert Tips for Low Sodium Split Pea Soup
Here are a few handy tips to make your soup even better:
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Consistency: If you prefer a creamier texture, use an immersion blender to puree some of the soup before serving.
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Herbal Twist: Experiment with other herbs like thyme or parsley to give the soup a unique flair.
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Protein Boost: Feel free to add cooked chicken or turkey for an extra protein boost, making the soup even heartier.
Low Sodium Split Pea Soup FAQs
Q1: Can I use regular salt instead of low sodium stock?
While you could, the goal of this recipe is to keep it low sodium. The natural flavors from the vegetables and herbs are more than enough!
Q2: How long does this soup last in the fridge?
The soup should last about 3 days in the fridge. Just make sure it’s stored in an airtight container.
Q3: Can I freeze the soup?
Yes! This soup freezes beautifully. Just allow it to cool completely, then transfer it to freezer-safe containers. It should be good for about 3 months in the freezer.
There you go! Whip up this Low Sodium Split Pea Soup and enjoy each warm, flavorful bite. It’s a cozy meal that brings comfort to your table while keeping things heart-healthy. Happy cooking!
Low Sodium Split Pea Soup
A heartwarming and nutritious split pea soup perfect for chilly days, packed with flavor from fresh vegetables and herbs.
Main Ingredients
- 450 g split peas, washed and sorted
- 15 ml olive oil, plus extra for garnish
- 4 large carrots, sliced
- 5 large celery stalks
- 1 sweet onion diced
- 3 liters no salt added vegetable stock
- 3 bay leaves
- 50 g pearled barley
- 15 ml Herbs de Provence
- 3 medium potatoes, diced
- 60 ml balsamic vinegar
- 150 g frozen peas
- 5 g freshly ground Tellicherry black pepper
- 5 g dried basil
Preparation
- In a large stock pot, heat 15 ml of olive oil over low heat. Once warmed, add the diced onion and sauté for about 5 minutes until it starts to soften.
- Add the sliced carrots and chopped celery to the pot. Continue to sauté for another 5 minutes, stirring occasionally for even cooking.
- Pour in the no salt added vegetable stock. Stir in the split peas, pearled barley, diced potatoes, bay leaves, Herbs de Provence, and balsamic vinegar.
- Cover and let it cook on low heat for 1 hour. Stir occasionally to prevent anything from sticking to the bottom.
- After an hour, incorporate the frozen peas and dried basil into the soup. Cover and let it cook for an additional hour, stirring occasionally.
- Before serving, be sure to remove the bay leaves.
- When you’re ready to enjoy your soup, drizzle a bit of olive oil on top of each bowl and sprinkle with freshly ground black pepper.
Garnish with extra olive oil and black pepper. Pairs well with whole grain bread or salad. Can be stored in an airtight container for up to 3 days in the fridge or frozen for 3 months.
