Prep Time: 20 minutes
Cooking Time: 50 minutes
Ingredients
- 1/5 white onion, diced
- 2 tbsp olive oil
- 2 cloves garlic
- 1/3 cup dry white wine
- 2 unsalted vegetable bouillon cubes
- 10 cups filtered water
- 2 cups dried yellow split peas
- 2 red bell peppers
- 2 yellow bell peppers
- 1 tbsp hot paprika
- 1 tbsp fresh squeeze lemon juice
- 1 cup parmesan cheese
- 1 cup fresh basil
- 1/2 cup corn (fresh, frozen, or canned)
Instructions
- Add the onions to a sauté pan with olive oil for 5 minutes.
- Add garlic and continue to cook for 5-7 minutes.
- Add white wine and bouillon cubes, cook until wine is reduced and syrupy.
- Add the cups of filtered water to the onions and garlic.
- Rinse peas in colander and add them to the pot.
- Bring to a boil, then reduce heat to medium and simmer for 45 minutes to an hour.
- Add diced peppers and corn and continue to cook until soft.
- Add paprika, lemon juice, cheese, basil.
- Garnish with additional basil if desired.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1 cup
- Calories: 160
- Total Fat: 6g, 8%
- Saturated Fat: 2g, 11%
- Trans Fat: 0g
- Cholesterol: 10mg, 4%
- Sodium: 230mg, 10%
- Total Carbohydrate: 18g, 6%
- Dietary Fiber: 5g, 19%
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 9g, 17%
- Vitamin D: 0.05mcg, 0%
- Calcium: 160mg, 12%
- Iron: 1mg, 7%
- Potassium: 400mg, 9%