Makes about 4, 1 cup servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 3 cups 1 cup 1 2 ½ 1 1 Dash |
Chicken broth Yellow split peas Onion, chopped Carrots, sliced Turnip (small), cubed Parsnip, sliced (optional) Clove garlic, minced* Pepper to taste |
750 mL 250 mL 1 2 ½ 1 1 Dash |
* 1 clove of garlic can be substituted with ¼ tsp (1.25 mL) of garlic powder
Directions:
- Bring chicken broth to a boil and add split peas.
- Simmer for about two hours, stirring occasionally.
- Add small amount of water as chicken broth evaporates.
- When split peas become mushy, add onion, vegetables and garlic.
- More water may be required. Continue to simmer until vegetables are cooked.
- Enjoy pea soup with whole grain bread and canned fruit.
Adapted from: Agnes and Ron Richard, Gander, NL (Healthy Heart Cooking, NL).