Split Pea Soup with Garlic Toasts 5pts

By deanarrca

Ingredients

• 3 medium shallot(s), or 1 small onion, diced
• 1 small carrot(s), diced
• 3/4 medium parsnip(s), or turnip, diced
• 1 teaspoon butter
• 1 cup dry split peas, about 1 cup, yellow or green
• 2 teaspoons rosemary, chopped
• 4 cup fat-free chicken broth
• 1/8 teaspoon table salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 medium garlic clove(s), halved
• 4 slice French bread, 1/2-inch-thick, toasted

Details

Servings 4

Preparation

Step 1

In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.

Stir in split peas, rosemary and chicken broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.

Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.


Notes:

Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.

Nutritional Information:

POINTS® Value: 5

NUTRITION FACTS

Servings: 4
Amount Per Serving
Calories: 316
Total Fat: 2.02g
Cholesterol: 2mg
Sodium: 853mg
Total Carbs: 56.32g
Dietary Fiber: 15.19g
Protein: 19.81g