In a large pot, steam-fry until tender the onion,celery and garlic. Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest of the ingredients. Cook just until the noodles are soft and the carrots are tender, adding pepper if you like. If youre fighting a cold, a dash of cayenne in this soup is just what the doctor ordered! Per serving: 159 cal; 9g prot; 29g carb; 0g fat; NOTE: I made this soup using 2 c tomato juice and 16 oz. frozen peas and carrots. Recipe by: The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89 Posted to fatfree digest by Patty Swanson
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|Serving Size: 1 Serving (610g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.7mg||4 %|
|Sodium 107.6mg||4 %|
|Potassium 593.7mg||16 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 25.4g|
|Protein 11.7g||17 %|
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Calories per serving: 174
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