How To Make Split Pea Soup with Portobellos
Enjoy a savory bowl of this split pea soup that’s packed with meaty portobellos and tender veggies, all simmered in a herbed soup, for a tastier meal!
Serves:
Ingredients
- 4tbspolive oil
- 2carrots
- 2onions
- 2celery ribs
- 3garlic cloves
- 1cupgreen split peas
- 3tbspfresh parsley,chopped
- 9cupwater
- ½tspdried thyme
- 1bay leaf
- 2tspsalt
- 1lbportobello mushrooms
- 6tbspparmesan,grated
- ¼tspfresh ground black pepper
Instructions
-
In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery and garlic. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.
-
Add the split peas, parsley, water, thyme and bay leaf. Bring to a boil.
-
Reduce the heat and cook at a low boil, covered, for about 35 minutes, until the peas are almost tender. Add 1¾ teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
-
In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining ¼ teaspoon of salt. Cook for 5 to 10 minutes until the mushrooms brown.
-
Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
-
Serve warm, and enjoy!
Nutrition
- Calories: 418.65kcal
- Fat: 18.30g
- Saturated Fat: 4.36g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.07g
- Polyunsaturated Fat: 1.95g
- Carbohydrates: 46.82g
- Fiber: 16.54g
- Sugar: 11.30g
- Protein: 20.49g
- Cholesterol: 9.48mg
- Sodium: 1435.43mg
- Calcium: 248.40mg
- Potassium: 1101.18mg
- Iron: 3.64mg
- Vitamin A: 304.13µg
- Vitamin C: 12.56mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!