Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender. Place one-third of the mixture in container of an electric blender; cover and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups). Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g Carbohydrate; 13mg Cholesterol; 1259mg Sodium Serving Ideas : Serve warm. NOTES : The addition of potato gives a silky smooth texture to this hearty soup from Kristin Woestehoff, of Monument, Colorado. Recipe by: Cooking Light, Jan/Feb 1993, page 106 Posted to MC-Recipe Digest V1 #416 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (824g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 46.1mg||2 %|
|Potassium 1465.9mg||39 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 54.3g|
|Protein 27.2g||39 %|
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Calories per serving: 444
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