American · Dinner
Split Pea and Ham Soup (Low-Calorie)
A lightened American split pea soup built on dried split peas simmered with lean pork tenderloin, carrot, celery and onion in low-sodium chicken stock. Smoked paprika and thyme carry the smoky ham note without extra fat. Finished with fresh parsley and served hot.
$3
15 minsPrep
60 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
396Calories
54.2gProtein
8.5gFat
41.3gCarbs
6.2gSugar
13.9gFiber
516mgSodium
143mgChol
2.2gSat Fat
895mgPotassium
68mgCalcium
3.2mgIron
1mcgVitamin B12
5.8mgVitamin C
low-calorie
high-fiber
gluten-free
egg-free
protein-rich
low-calorie
Instructions
1
Prep
Rinse the split peas under cold water until clear, then dice the pork, carrot, celery, onion and garlic into small even pieces.
2
Sear
Heat the olive oil in a saucepan over medium-high heat and brown the diced pork for 3 minutes until the edges colour, then lift out.
3
Sweat
Add onion, carrot and celery to the pan over medium heat and cook 5 minutes until the onion turns translucent, then stir in garlic, smoked paprika and thyme.
4
Simmer
Return the pork, add split peas, bay leaf and stock, bring to a boil then reduce to low and cook 45 minutes until the peas break down.
5
Plate
Remove the bay leaf, season with salt and pepper, ladle into a warm bowl and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean pork tenderloin
- 5 oz140g dried split pea
- 3 1/2 oz100g carrot
- 2.8 oz80g celery
- 3 1/2 oz100g onion
- 2 clove2 clove garlic
- 3 cups720ml low-sodium chicken stock
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
