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# Healthy Recipes: Greens Soup
- URL: https://www.foodconsumer.org/healthy_recipes_1001130833/
- Published: 2013-10-01T21:32:00.000Z
- Updated: 2026-09-22T15:55:40.000Z
- Description: Onion, celery, potatoes and split peas simmered an hour, then zucchini, broccoli and spinach added and the whole thing blended smooth. Eight 1.5-cup servings at 122 calories and 8.6 g of fiber each, from PCRM.
- Author: Food Consumer
- Tags: Vegetarian Recipes, Recipes & Dining, #vivvo-import

This soup is packed full of green vegetables, meaning you’re sure to get an ample amount of vitamins in every bowl!

Makes 8 1 1/2-cup servings

**Ingredients**

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

**Directions**

Place onion, celery, potatoes, split peas, and bay leaves in a large pot with water or stock and bring to a boil. Lower the heat, cover, and simmer 1 hour. Remove the bay leaves.

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 to taste.

Per serving: 122 calories; 0.5 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 6.7 g protein; 24.8 g carbohydrates; 2.9 g sugar; 8.6 g fiber; 494 mg sodium; 91 mg calcium; 3.1 mg iron; 27.4 mg vitamin C; 2,699 mcg Beta Carotene; 1.3 mg vitamin E

Source: [*Eat Right, Live Longer*](http://support.pcrm.org/site/Buy%20your%20copy%20here!?ref=foodconsumer.org) by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.