Low Sodium Split Pea Soup Recipe
This low sodium split pea soup recipe is very easy to make, and can easily serve as leftovers for the rest of the week! Once you dice the veggies, all you do is add everything into one pot and let it cook! It uses only one pot, so no need to do many dishes.
I like making this on the weekend and then saving it for lunch leftovers for the next week. It’s just such a time-saver.
Not only is it tasty, but it provides many vitamins and minerals from the peas- which contain a lot of B vitamins and vitamin K too.
I know you will enjoy this recipe and realize you don’t need a lot of salt to make it delicious 🙂
This low sodium split pea soup recipe is very healthy, and contains a lot of fiber and vitamins. To add more fiber you can incorporate 1/2 cup barley or brown rice into soup.
Ingredients
Directions
- In a large pot, combine all the ingredients and simmer on medium to high heat for around an hour.
- The peas should start to split and become soft in around 50 minutes.
- Top with parmesan cheese, and a little salt and pepper.
- To reduce sodium content even more, use plain water instead of chicken stock.
Looks delicious!
When you say “saving the leftovers”, does that mean that I can freeze the soup in portions and just unfreeze later?
Yes, you can definitely portion out the soup into smaller containers and freeze it, and then unfreeze it later. I’d recommend only freezing it for a month or two at the most or else it probably won’t taste as good.
I would like to know if Vegetable Broth can be used in place of the chicken broth
Yes, of course! Veggie broth would be great as well.