Try this Bread and Roses Split Pea Soup recipe, or contribute your own.
Suggest a better descriptionIn large pot, combine split peas, bay leaves, and water/vegetable stock. Bring to boil, skim foam, add thyme, cover and simmer 30 minutes. Add carrots and sweet potatoes and continue to cook until tender about 20 minutes longer. Remove bay leaves. In a separate pan, heat oil until hot and add onions. Saute until softened, about 3 minutes. Add celery and minced garlic and saute until softened. Add contents of pan to soup pot. Stir in marjoram and season to taste with salt and pepper. Simmer 5 minutes longer to blend flavours. Garnish with parsley. NOTES : Use quick-cooking split peas. I use Loretta brand, which dont require pre-soaking. I do still find that the peas take much longer than the recipe instructions specified to be softened enough to form a suitable mixture with the rest of the ingredients. I use dried thyme leaves, since the recipe didnt specify fresh, dried, leaves, or ground. When it came time to season with salt and pepper, I found the soup not sufficiently seasoned, and ended up mixing in some bouillon cubes. Recipe by: Bread and Roses cafe, 2232 Bloor W., Tor Star 95-1-11 Posted to EAT-LF Digest by "Ellen Pickett"
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 6 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
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: 9
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