Val’s Split Pea Soup

INGREDIENTS:

• 16 oz bag of dry split pea

• 8 cups of water

• 1 cup chopped onions

• 3/4 cup chopped celery

• 1/2 cup chopped carrots

• 1 lb ground lean turkey

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp thyme

• 1 tsp rosemary

• 1 tsp sage

• 1/2 tsp cumin

• 1/4 tsp nutmeg

INSTRUCTIONS

1. Cook 16 oz of split pea with 8 cups of water. Raise the heat to high and bring to a boil, stirring routinely to keep the peas from burning and  sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender for about 45 minutes.

2. Pour into food processor or blender, and process until completely and finely pureed.  Set to the side

3. Heat oil in a large soup pan. Add the onion, celery and carrots and cook, stirring frequently, until soft, for about 5 minutes.

4. Add one pound of lean ground turkey (93% lean, 7% fat) to the onion, celery and carrot mixture.  Cook until the turkey is fully browned, breaking up the meat with a wooden spoon as it browns.

5. Pour pureed split pea through a strainer over cooked meat mixture.

6. Add spices

7. Cooked semi-covered over low to medium heat for 30-45 minutes.

8. This recipe can also work with any One-pound meat (chopped turkey or brisket or shredded pork or vegan alternatives)

9. Serve with cornbread or biscuits or crackers