Easy Split Pea Stew
This hearty stew is so simple to make and so satisfying. You'll definitely want to add it to your Nutritarian recipe box.
1 pound dry split peas, rinsed
8 cups low sodium or no-salt-added vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried cumin
1 medium onion, chopped
4 stalks celery, thinly sliced
3 medium carrots, chopped
1 cup chopped mushrooms
2 cloves garlic, minced
4 cups packed spinach
1-2 tablespoons dry sherry or sherry vinegar
In a large soup pot, combine split peas, broth, bay leaf, thyme and cumin. Bring to a boil, reduce heat, cover and simmer, for 45 minutes, stirring occasionally.
Stir in onion, celery, carrots, mushrooms and garlic. Return to a boil, reduce heat, cover, and simmer for an additional 20 to 25 minutes or until vegetables are tender. Stir in spinach and cook until wilted. Discard bay leaf. Stir in sherry.
Calories 348; Protein 24 g; Carbohydrates 63 g; Sugars 10 g; Total Fat 1.4 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 82 mg; Fiber 25.4 g; Beta-Carotene 4492 ug; Vitamin C 13 mg; Calcium 118 mg; Iron 5.4 mg; Folate 313 ug; Magnesium 138 mg; Potassium 1274 mg; Zinc 3.2 mg; Selenium 5.8 ug