Try this Baked Split Pea Soup recipe, or contribute your own.
Suggest a better descriptionSource: Sunset All Time Favorite Recipes Menlo Park CA Lamb adds meaty flavor and extra protein to this soup recipe from the 60s. Despite the long cooking time, the soup is quite brothy. Rinse and sort through peas, drain. Place in a 4-5 quart oven proof casserole. Add other ingredients, cover and bake in a 300deg F. oven until meat is tender when pierced (3-4 hours). Lift meat from soup, cover pan and return to oven to keep warm (OK turn off oven at this point). Discard bone and any fat, tear meat into bite size pieces. Return meat to casserole, stir well and season to taste with salt and pepper. Makes 6 servings. P.S. I usually bake a 10# bag of whole potatoes along with this soup, taking them out as done. Some we eat right away, some fried for breakfast the next day, and some are split, stuffed and frozen for use later as twice baked potatoes. Posted to JEWISH-FOOD digest by PhatWolf
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Serving Size: 1 Serving (1173g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 262 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 716.7mg | 25 % | |
Potassium 823.6mg | 22 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 27.6g | ||
Protein 18.7g | 27 % | |
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: 262
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