Eat-Your-Greens Soup

  • Yield: 8 servings


1-- onion, chopped
2-- celery stalks, sliced
2-- potatoes, scrubbed and chopped
3/4cup dry split peas, rinsed
2-- bay leaves
6cups water or vegetable stock
2medium zucchini, chopped
1medium broccoli stalk, chopped
1bunch fresh spinach washed and chopped
1/2teaspoon dried basil
1/4teaspoon black pepper
1/8teaspoon cayenne pepper
1 1/2teaspoons salt


  1. Place onion, celery, potatoes, split peas and bay leaves in a large pot with water or stock and bring to a boil. Reduce the heat, cover, and simmer 1 hour. Remove the bay leaves.
  2. Add zucchini, broccoli, spinach, basil, black pepper and cayenne and simmer 20 minutes. Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to the pot and heat until steamy. Add salt.
Recipe reprinted with permission from Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D 

Nutritional Info *per serving

  • Calories 122
  • Fat .5g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 494mg
  • Carbohydrate 24.8g
  • Fiber 8.6g
  • Sugars 2.9g
  • Protein 6.7g