In a medium pot, combine the split peas, potatoes, chile, ginger and 5 cups of water. Cover and bring to a boil over high heat. Lower the heat and simmer, covered, for 45 min to 1 hour, stirring occasionally, until the split peas are soft. Add 1 tsp salt. Remove the chile and ginger slices and discard. Warm the oil in a medium skillet. Add the onions, garlic, carrot and celery and sauce about 10-12 min over medium-low heat until the vegetables are soft and beginning to brown. Then add the vegetables to the split peas along with the remaining 1 cup of water. Stir in the balsamic vinegar and miso (don't want to just add in dry, spoon a little of the broth into measuring cup and add miso to measuring cup. Stir till mixed, then add rest of broth). Taste and adjust salt if necessary. Reheat if necessary, then stir in the chopped parsley and serve hot..
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|Serving Size: 1 Serving (2143g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 75 (15%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 697.1mg||24 %|
|Potassium 1693.3mg||45 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 60.9g|
|Protein 23.7g||34 %|
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Calories per serving: 492
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