Cook barley separate in 20 cups water in hanuman pot/cover with aluminum/use double potsavers/simmer on low for 1 ½ to two hours
Bring soup stock to simmer/add split peas, spices and herbs (reserve salt until beans are cooked)
Steam peas with carrots for 7 min. / set aside
Saute celery, leeks and hard spices in ½ cup oil/add 1 hour before serving
Add spinach 5 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 75 Servings|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 148.9mg||5 %|
|Potassium 416mg||11 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 13.4g|
|Protein 5.5g||8 %|
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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: 114
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