Try this Yellow Split Pea Soup recipe, or contribute your own.
Suggest a better descriptionRinse peas well. Drain. Remove stems and seeds from peppers, reserving some chili seeds to flavor soup if desired. Chop peppers. In a large soup pot, saute onion in olive oil until soft. Add peas, water, carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using), salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft. If desired, rice may be added to soup 15 or 20 minutes before cooking is finished. Copyright 1994 Karen Mintzias May be freely distributed
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 193 | ||
Calories from Fat: 124 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 138.2mg | 5 % | |
Potassium 241.3mg | 6 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 8.4g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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