Appetizers / Soups / Salads

Tosca Reno Eat Clean Split Pea Soup with Turkey Breast is for Soup.

Tosca Reno Eat Clean Split Pea Soup with Turkey Breast takes 25 minutes to prepare.

Tosca Reno Eat Clean Split Pea Soup with Turkey Breast takes 90 minutes to cook.

Tosca Reno Eat Clean Split Pea Soup with Turkey Breast makes 8 servings.

The ingredients for Tosca Reno Eat Clean Split Pea Soup with Turkey Breast are:

Split Peas, 2 cup
*Morton Coarse Kosher Salt, 1 tsp
*Bertolli Extra Virgin Olive Oil, 1 tbsp
Onions, raw, 1 medium (2-1/2" dia)
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Carrots, raw, 1 cup, chopped
*Soup, Organic Free Range Chicken Broth, Low Sodium, Pacific Natural Foods, 16 oz
Water, tap, 6 cup (8 fl oz)
Thyme, ground, 1 tbsp
*Honey Suckle White Extra Juicy and Tender Turkey Breast, 22 oz

Here is how you make Tosca Reno Eat Clean Split Pea Soup with Turkey Breast:

1. Put dried peas in large saucepan and cover with 12 cups of water. Add 2 bay leaves and sea salt and bring to boil. Let cook on medium heat for 10 min. Drain and set aside2. In a dutch oven, place EVOO and heat over medium heat. Add onion, celery, and carrot. Saute for 8 minutes until veggies are softened3. Add chicken broth and 6 cups of water. Add 2 more bay leaves, peas, and thyme. Bring to boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot often, since the peas tend to settle at the bottom and burn. You'll have to break them up by stirring them. 4. Remove bay leaves and season with salt and pepper. Serve hot. Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ANEWAMANDA.

The nutritional information for Tosca Reno Eat Clean Split Pea Soup with Turkey Breast is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.2

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 286.8 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 5.2 g
• Protein: 19.5 g