Iowa State University Extension

Makes 6 servings

Ingredients:

• 1 1/2 cups split peas
• 6 cups water
• 1 medium onion, diced (white or yellow)
• 2 medium potatoes, peeled and diced
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2 medium carrots, grated

Instructions:

1. In a large pot, combine split peas and water, and bring to a boil.
2. Reduce heat, cover, and let simmer until tender (1 hour).
3. Add onion, potato, garlic powder, dried parsley, and carrots and stir to combine.
4. Cover and simmer for 1 hour.
5. Transfer soup in batches to a blender and puree until smooth.
6. Return to stove and heat until warm through. Serve.

Nutrition Information: 210 calories, 1 grams total fat, 41 grams carbohydrate, 12 gram protein, 12 grams fiber, 25 milligrams sodium, 0 milligrams cholesterol.

Courtesy of the Centers for Disease Control and Prevention website. For more recipes and access to the recipe’s full nutritional profile, visit www.cdc.gov.