Nutritional Bonus: Split peas are the quickest cooking of the dried legumes yet they pack the same nutritional punch. They're an excellent source of soluble fiber and protein - a combination that helps stabilize blood sugar and promote satiety - as well as molybdenum, manganese, folate, thiamin and potassium.
1. In a 4-qt pot, combine peas, 8 cups water, carrots, celery and onion. Bring to a boil over medium-high heat, then reduce heat to medium-low to maintain a gentle simmer, covering with lid slightly ajar.
2. Cook for about 40 minutes, stirring often. Peas should be falling apart and tender.
3. Stir in lemon juice, dill and half of salmon and simmer for 5 more minutes.
4. Remove pot from heat, spoon soup into bowls and top with remaining salmon, dividing evenly.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 95.8mg||3 %|
|Potassium 215.7mg||6 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 6.6g|
|Protein 3.2g||5 %|
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Calories per serving: 53
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