American · Dinner
Split Pea and Ham Soup (GLP-1)
A protein-forward split pea soup built on lean pork tenderloin instead of fatty ham hock, simmered with yellow split peas, carrot, celery, and onion until thick. Bay leaf and thyme carry the savoury base. Finished with parsley and served warm as a spoonable, easy-to-digest bowl.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
416Calories
38.2gProtein
8.2gFat
49.1gCarbs
6.2gSugar
16.6gFiber
651mgSodium
88mgChol
1.9gSat Fat
892mgPotassium
72mgCalcium
3.8mgIron
0.9mcgVitamin B12
4.2mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Rinse the split peas under cold water until it runs clear, then dice the pork and chop the onion, carrot, and celery.
2
Sauté
Heat the olive oil in a pot over medium heat and cook the onion, carrot, and celery for 5 minutes until softened and translucent.
3
Bloom
Add the minced garlic, bay leaf, and thyme, cook over medium heat for 1 minute until fragrant, then brown the pork 3 minutes.
4
Simmer
Add the split peas and stock, bring to a boil over high heat, reduce to low, and simmer partially covered 45 minutes until thick and collapsed.
5
Plate
Remove the bay leaf, stir in black pepper and parsley, then ladle into a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g pork tenderloin
- 6 oz170g dried yellow split peas
- 2/3 cup100g onion
- 1/2 cup70g carrot
- 1/2 cup60g celery
- 4 cloves4 cloves garlic
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 4 cups960ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp black pepper
