Post by Loupy on Sept 12, 2016 18:29:44 GMT -7
ITALIAN SPLIT PEA STEW RECIPE WITH CAULIFLOWER
From: Dara @ www.cookincanuck.com/
There’s nothing better than a pot of stew simmering away on the stove. This vegan Italian split pea stew recipe is hearty, healthy and delicious!When I first met my husband, he was anti-split peas in any form. Let’s just say that there was a split pea soup incident when he was young that made it unlikely that he would ever taste another split pea. I left it alone for the first couple years of our marriage, choosing instead to foster love rather than bitterness around the dinner table. Leftover ham bones were used for things other than split pea soup. Everyone was happy enough with our split pea-free life. But then I found a recipe that changed everything.
It was a recipe for a vegetarian version of split pea soup. No ham bone. I gave it a try and, lo and behold, my husband loved it. Even though he loves ham, there’s something about the flavor that the ham bone imparts into the soup that just doesn’t sit right with him. But this ham-less version was the trick I needed to turn the tide.
Prep time: 15 min
Cook time: 1 hour, 10 min
Total time: 1 hour, 25 min
Serves: 4
Ingredients
2 tsp olive oil
1 yellow onion, chopped
1 large stalk celery, diced
2 medium carrots, diced
2 garlic cloves, minced
1 ¼ tsp Italian seasoning
1 cup split peas
2 cups vegetable broth
2 ½ cups water
3 cups cauliflower florets
¾ cup canned diced tomatoes(no liquid)
¼ tsp salt
¼ tsp ground pepper
¼ cup minced flat-leaf parsley
Salt and pepper, to taste
Instructions
Heat the olive oil in a large saucepan or Dutch oven set over medium heat.
Add the onion, celery and carrots, and cook until the onions soften, about 5 minutes.
Add the garlic and Italian seasoning, and cook for 1 minute.
Stir in the split peas, vegetable broth and water.
Bring to a boil, then simmer until the peas are just tender, about 45 minutes.
Stir in the cauliflower and simmer for 15 minutes.
Add the diced tomatoes and cook for 5 minutes.
Season with salt and pepper, and stir in the parsley.
Taste and adjust seasoning, if desired.
Serve.
Weight Watchers Points: 5 (SmartPoints), 6 (Points+), 5 (Old Points)
Nutrition Information
Serving size: 1½ cups
Calories: 255.7
Fat: 3.0g
Saturated fat: 0.3g
Carbohydrates: 44.9g
Sugar: 8.8g
Sodium: 582.1mg
Fiber: 17.5g
Protein: 15.7g
From: Dara @ www.cookincanuck.com/
There’s nothing better than a pot of stew simmering away on the stove. This vegan Italian split pea stew recipe is hearty, healthy and delicious!When I first met my husband, he was anti-split peas in any form. Let’s just say that there was a split pea soup incident when he was young that made it unlikely that he would ever taste another split pea. I left it alone for the first couple years of our marriage, choosing instead to foster love rather than bitterness around the dinner table. Leftover ham bones were used for things other than split pea soup. Everyone was happy enough with our split pea-free life. But then I found a recipe that changed everything.
It was a recipe for a vegetarian version of split pea soup. No ham bone. I gave it a try and, lo and behold, my husband loved it. Even though he loves ham, there’s something about the flavor that the ham bone imparts into the soup that just doesn’t sit right with him. But this ham-less version was the trick I needed to turn the tide.
Prep time: 15 min
Cook time: 1 hour, 10 min
Total time: 1 hour, 25 min
Serves: 4
Ingredients
2 tsp olive oil
1 yellow onion, chopped
1 large stalk celery, diced
2 medium carrots, diced
2 garlic cloves, minced
1 ¼ tsp Italian seasoning
1 cup split peas
2 cups vegetable broth
2 ½ cups water
3 cups cauliflower florets
¾ cup canned diced tomatoes(no liquid)
¼ tsp salt
¼ tsp ground pepper
¼ cup minced flat-leaf parsley
Salt and pepper, to taste
Instructions
Heat the olive oil in a large saucepan or Dutch oven set over medium heat.
Add the onion, celery and carrots, and cook until the onions soften, about 5 minutes.
Add the garlic and Italian seasoning, and cook for 1 minute.
Stir in the split peas, vegetable broth and water.
Bring to a boil, then simmer until the peas are just tender, about 45 minutes.
Stir in the cauliflower and simmer for 15 minutes.
Add the diced tomatoes and cook for 5 minutes.
Season with salt and pepper, and stir in the parsley.
Taste and adjust seasoning, if desired.
Serve.
Weight Watchers Points: 5 (SmartPoints), 6 (Points+), 5 (Old Points)
Nutrition Information
Serving size: 1½ cups
Calories: 255.7
Fat: 3.0g
Saturated fat: 0.3g
Carbohydrates: 44.9g
Sugar: 8.8g
Sodium: 582.1mg
Fiber: 17.5g
Protein: 15.7g
