Tarragon-Scented Split Pea Soup
Servings Prep Time
4people 12minutes
Cook Time
Servings Prep Time
4people 12minutes
Cook Time
  • 1cup yellow split peas
  • 5cups low-sodium vegetable broth or stock
  • 3 carrots, cut in large dice
  • 1 medium onion, chopped
  • 3 (about 1 lb) red potatoes, cut into 1-inch cubes
  • 3 large cloves garlic, chopped
  • 1teaspoon dried tarragon
  • 1teaspoon ground black pepper
  • 1/2pound frozen peas, thawed
  • Splash of dry sherryoptional
  • 1/2cup low-fat sour cream
  • cayenne pepperfor garnish
  1. Rinse yellow split peas and combine in a 4- to 5-quart slow cooker with broth, carrots,onion, potatoes, garlic, tarragon, and pepper. Cover and cook on high for 3–4 hours, or low for 4-5 hours.
  2. During the last 10 minutes of cooking, stir in peas and sherry (if using); cook until warmed through. Taste and adjust seasonings, adding more tarragon if desired. Serve in bowls, topping each with 2 tablespoons sour cream and a sprinkle of cayenne pepper.
Recipe Notes
Nutrition Facts
Tarragon-Scented Split Pea Soup
Amount Per Serving
Calories 381 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 3mg 1%
Sodium 337mg 14%
Total Carbohydrates 74g 25%
Dietary Fiber 19g 76%
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 381 cal, 1g fat (0g mono, 0g poly, 0g sat), 3mg chol, 20g protein, 74g carb, 19g fiber, 337mg sodium