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Green Pea Soup

1 cup split green peas
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
2 teaspoons oregano or Italian spice blend
pinch cayenne pepper, or more to taste
1/2 cup bulgur
1 cup canned Italian plum tomatoes, undrained, broken up
1 10-ounce bag baby spinach leaves
Freshly ground black pepper to taste

Bring the split peas and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulgur and tomatoes and simmer 20-30 minutes. Put the spinach on top of the mixture, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach in and serve in bowls with ground pepper to taste.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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