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Smoked Paprika Split Pea Soup with Spinach and Turkey Bacon

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Nothing beats a hot bowl of soup on a cold day.
This split pea soup is bright and cheery, very filling, and oh so delicious! The smoked paprika gives this soup amazing flavor, while the spinach adds a punch of greens to keep things fresh and healthy.

Healthful Hints
Split peas are an outstanding source of the mineral molybdenum. Molybdenum is one of those minerals we don’t hear about too often, but certain studies show that molybdenum may help in the prevention of anemia. These yellow gems are also packed with fiber, which means they will keep you feeling full for longer and thereby help to balance blood sugar as well. This also means that all that fiber is going to help with the lowering of cholesterol by binding to bile containing cholesterol and removing it through the digestive process. All in all, split peas are a great food to start including in your diet!

Further Food Nutritionist Commentary:

Soups are highly nourishing, comforting, and an inexpensive staple food worldwide. They are easy to make and a great way of adding vegetables, meats, potatoes, beans for a whole entire meal. Try to reduce the sodium intake if you have hypertension.


By Denine Rogers
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Smoked Paprika Split Pea Soup with Spinach and Turkey Bacon

  • Prep Time:10 minutes
  • Cook Time:1 hour 40 minutes
  • Servings: 6

Ingredients

3 tablespoons coconut oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 large stalks celery, chopped
1 large carrot, shredded
1/2 teaspoon turmeric, ground
1/2 teaspoon chili powder
1 teaspoon smoked paprika
Sea salt and pepper to taste
2 cups yellow split peas, rinsed
8 cups vegetable stock (chicken stock or water)
11 ounces baby spinach
6-8 slices of turkey bacon, cooked and cut into pieces (optional)

Instructions

  1. In a large pot, heat 2 tablespoons coconut oil on medium.
  2. Add the chopped onions and allow them to sauté for 5 minutes. Reduce the heat to low and sauté the onion for another 10 minutes.
  3. Add the carrot, celery, 1 clove garlic, turmeric, chili powder, paprika, sea salt and pepper. Stir and allow to cook for another 10 minutes on low-medium.
  4. Stir in the rinsed split peas to the pot and cook for 5 minutes.
  5. Add the vegetable stock and bring to a boil. Once the soup comes to a boil reduce the heat and allow to simmer for approximately 60 minutes, stirring occasionally, until the split peas have cooked through and are soft.
  6. Remove the pot from the heat.
  7. You can use an immersion hand blender to puree the soup or use a blender as I did. Just allow the soup to cool for about half an hour before putting it in the blender. Puree the soup and set aside.
  8. In a large skillet, add the remaining tablespoon of coconut oil and heat on low-medium.
  9. Add the remaining clove of garlic and cook for 1 to 2 minutes.
  10. Stir the spinach into the coconut oil and garlic. Add some sea salt and allow the spinach to wilt, about 5 minutes, stirring occasionally.

Assembly
1. If your puréed soup has cooled too much, just place it back on the stove and heat it again.
2. Pour a generous amount of the soup into a bowl, add a handful of the wilted spinach on top and sprinkle with some of the cooked turkey bacon.

In a large pot, heat 2 tablespoons coconut oil on medium. Add the chopped onions and allow them to sauté for 5 minutes. Reduce the heat to low and sauté the onion for another 10 minutes. Add the carrot, celery, 1 clove garlic, turmeric, chili powder, paprika, sea salt and pepper. Stir and allow to cook for another 10 minutes on low-medium. Stir in the rinsed split peas to the pot and cook for 5 minutes. Add the vegetable stock and bring to a boil. Once the soup comes to a boil reduce the heat and allow to simmer for approximately 60 minutes, stirring occasionally, until the split peas have cooked through and are soft. Remove the pot from the heat. You can use an immersion hand blender to puree the soup or use a blender as I did. Just allow the soup to cool for about half an hour before putting it in the blender. Puree the soup and set aside. In a large skillet, add the remaining tablespoon of coconut oil and heat on low-medium. Add the remaining clove of garlic and cook for 1 to 2 minutes. Stir the spinach into the coconut oil and garlic. Add some sea salt and allow the spinach to wilt, about 5 minutes, stirring occasionally. Assembly 1. If your puréed soup has cooled too much, just place it back on the stove and heat it again. 2. Pour a generous amount of the soup into a bowl, add a handful of the wilted spinach on top and sprinkle with some of the cooked turkey bacon.

Nutrition Information

Per Serving:
Calories: 292; Total Fat: 11 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 12 mg; Sodium: 1040 mg; Potassium: 362 mg; Carbohydrate: 45 g;  Fiber: 18 g; Sugar: 7 g; Protein: 17 g
Nutrition Bonus:
Vitamin C: 30%;Vit A: 156%; Iron: 24%;Calcium: 11%;
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