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Incorporating antioxidants into your diet can be a big part of eating healthy as you age, and there are a number of ways to do so. One vegetable that you might not know the nutritional value of is the green pea. The World's Healthiest Foods reports the phytonutrients found in green peas hold numerous antioxidant and anti-inflammatory benefits.
Additionally, the source reports that while many believe you need to eat fish to get those brain-boosting omega-3 fats, green peas contain the important nutrient in the form of alpha linolenic acid.
Sunrise of McCandless, Pennsylvania, came up a great way to incorporate more peas into your diet with a Creamy Split Pea Soup. However, if you want to kick it up a notch in terms of health, we recommend using non-fat whipping cream instead of heavy whipping cream, and turkey bacon rather than the real thing. Bon appétit!
Creamy Split Pea Soup
Sunrise of McCandless, Pennsylvania
1/2 lb. sliced bacon, diced
1 large onion, chopped
2 celery ribs, sliced
1 lb. dried green split peas
4 c. water
2 medium potatoes, peeled and diced (recommend Yukon Gold)
2 c. cooked ham, diced
2 t. salt
1 bay leaf
1/4 t. pepper
1 c. heavy whipping cream
In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Sauté until vegetables are tender; drain. Add peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to boil. Reduce heat; cover and simmer 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf. Cool slightly. Process in small batches in blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.