Submitted by: Brenda Schetnan
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 6
Split pea soup made with smoked salmon instead of ham. Great smokey taste with a twist.
1 1/2 c. split peas
2 med. carrot
1 c. yellow onion
2 tbsp. lemon juice
2 tsp. fresh dill weed
12 oz. smoked salmon
1: in a 4-qt pot, combine peas, 8 cups water, carrots, celery and onion. Bring to a boil over medium-high heat, then reduce to medium-low heat to maintain a gentle simmer, covering with lid slightly ajar. Cook for about 40 minutes, stirring often. Peas should be falling apart and tender. 2: Stir in lemon juice, dill and half of salmon, simmer for 5 more minutes. Remove pot from heat, spoon into bowls and top with remaining salmon, dividing evenly. Nutrients per 1 1/2 cup serving: cal 253, total fat 4 g, saturated fat 1 g, omega 3's 300 mg, omega 6's 290 mg, carbs 35 g, fiber 15 g, sugars, 3 g, protein 21 g, sodium 495 gm, cholesterol 13 mg.
this is the recipe as written in Clean Eating magazine. The changes I made to it were: had to cook much longer, used way less dill, used less salmon and just regular smoked, as that's what I had on hand, and used already shredded carrots. This is an awesome recipe and you could also just toss everything into the crockpot and let simmer all day.
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