Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 75 min
Prep Time: 15 min | Cook Time: 60 min
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
118 |
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Total Fat 2.8g |
4% |
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Sodium 426mg |
18% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
118 |
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% Daily Value* |
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Total Fat 2.8g |
4% |
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Saturated Fat 1.0g |
5% |
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Sodium 426mg |
18% |
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Total Carbohydrate 15.0g |
5% |
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Protein 7.6g |
11% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 6 slices turkey bacon, diced
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1 1/2 cups yellow split peas
- 2 (10 oz.) cans low-sodium chicken broth
- 2 1/2 cups water
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped
Step by Step:
- In a Dutch oven over medium-high heat, cook bacon until crisp.
- Remove bacon and wipe pan clean.
- Place back over medium heat and spray with vegetable cooking spray.
- Add onion, leeks, and carrot and cook until vegetables begin to soften, about 8 minutes.
- Add garlic and cook 30 seconds.
- Stir in remaining ingredients and bring to a simmer.
- Reduce heat and simmer, covered, until peas are tender and start to break down, 45 to 50 minutes.
