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Yellow Split Pea Soup with Autumn Squash and Kale

See full recipe on: Cookstr



Ingredients

2 tablespoons olive oil
2 to 3 ounces pancetta, minced
1 large onion, minced
4 cloves garlic, minced
2 cups dried yellow split peas
1 fresh rosemary sprig, 4 inches long
4 cups homemade or canned low-sodium chicken broth, plus more if needed for thinning
Salt and freshly ground black pepper
8 ounces hard shelled squash, such as kabocha or butternut, in 1/3 inch dice
? pound plum tomatoes, peeled, seeded and diced
1/3 pound kale or green chard, ribs removed

Nutrition 6 servings

Per Serving % Daily Value
Calories 398
Fat 11g 18%
Carbs 54g 18%
Protein 22g 45%
Fiber 19g 78%
Cholesterol 8mg 2%
Sodium 177mg 7%
     
Fat
Carbs
Protein

Preparation






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