POINTS® Value |  5
Servings | 4
Preparation Time | 15 min
Cooking Time | 70 min
Level of Difficulty | Easy

soups | Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.

3 medium shallot(s), or 1 small onion, diced
1 small carrot(s), diced
3/4 medium parsnip(s), or turnip, diced
1 tsp butter
1 cup dry split peas, about 1 cup, yellow or green
2 tsp rosemary, chopped
4 cup fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 medium garlic clove(s), halved
4 slice French bread, 1/2-inch-thick, toasted

Instructions


1. In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.
2. Stir in split peas, rosemary and chicken broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.
3. Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.