Split Pea Soup
This protein-rich soup is also a good source of vitamin A, vitamin C, potassium, and dietary fiber.
INGREDIENTS
- 1 cup split peas
- 1 medium onion
- 1 medium carrot
- 1 medium baking potato
- 1 teaspoon olive oil
- 3 cups gluten-free, casein-free broth (vegetable, chicken, or beef)
- ¼ teaspoon dried summer savory
- ⅛ teaspoon cumin
- 1 bay leaf
Pick over split peas and remove any debris. Rinse, drain, and set aside.
Finely chop onion, carrot, and potato.
In a stock-pot, heat olive oil over medium-high heat.
Add vegetables and sauté until soft, approximately 3 minutes.
Add remaining ingredients. Stir.
Simmer uncovered 40 minutes, or until split peas are very soft.
Remove bay leaf.
Add more vegetable broth for a thinner soup, if desired.
MAKES 6 CUPS
Calories: 388 | Fat: 2 g | Protein: 25 g | Fiber: 26 g
Different Tastes and Textures
If your child has problems with food texture, throw away traditional ideas of food combinations. Culture largely dictates what foods “go together.” Your child might think that other combinations are more appealing. For example, try adding chopped fruit to mashed potatoes for a vitamin-rich comfort food or serving cooled Split Pea Soup as a dip for pita chips.
