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the low carb way

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Leezurd’s “Split Pea” Soup

Posted by Solitary Dancer on March 1, 2009

I just read this over at Dr. B’s place and it sounds delicious.  Leezurd posted this and she usually comes up with some great ideas. 

Hope you enjoy it!  I’ll be giving this one a try, for sure.

“SPLIT PEA” SOUP

INGREDIENTS:

4 cups vegetable or chicken broth
4 cups water
2 teaspoons  vegetable or chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional 

DIRECTIONS:

Add the broth, water and bouillon granules; bring to a boil. 

Add the cauliflower and green beans to the broth in the pot.

Bring to a boil; cover and simmer until the vegetables are very tender, about 20-30 minutes.

Puree the soup with an immersion blender until smooth.

If you want, add sliced carrots, onion, and celery to the pureed soup and simmer long enough to get tender.

You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

Adjust the seasoning with salt and pepper, to taste.

Makes about 12 cups or eight 1 1/2 cup servings
Per Serving:  About 5g Net Carbs if you add the carrot and onions.

NOTE: some folks suggested using this recipe with smoked turkey legs as described in Linda’s Version of “split pea” soup. Both ways sound great to me. Here’s a picture Linda shared of her version.  This gives an idea of just how delicious this recipe looks.


photo credit: Linda

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