Ingredients
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2 tablespoons olive oil
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1 large onion, coarsely chopped
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3 cloves garlic, minced
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1 tablespoon herbes de Provence
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1 ½ teaspoons ground turmeric
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2 large bay leaves
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1 pinch cayenne pepper (Optional)
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1 (32 fluid ounce) container vegetable stock, or more as needed
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3 cups water, or more as needed
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1 pound dried split peas, rinsed
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2 pounds new potatoes, cut into bite-sized chunks
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¾ pound carrots, cut into bite-sized chunks
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1 ½ cups chopped lean cooked ham (Optional)
Directions
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Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
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Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
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Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.
Recipe Tip
This recipe is versatile. It can easily be doubled, and more veggies and ham can be added as desired.
Nutrition Facts (per serving)
| 386 | Calories |
| 12g | Fat |
| 54g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 15% |
| Cholesterol 19mg | 6% |
| Sodium 795mg | 35% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 13g | 45% |
| Total Sugars 9g | |
| Protein 17g | 34% |
| Vitamin C 48mg | 53% |
| Calcium 77mg | 6% |
| Iron 3mg | 18% |
| Potassium 1255mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
