Try this Split Pea And Barley Soup recipe, or contribute your own.
Suggest a better description1. In a 4- quart pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour. 2. Remove the parsnip and parsley root from the pot; set aside. 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup. Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer Variation: Add 1/4 cup small dry pasta- such as small bowties, alphabets or orzo- to the pot 12 minutes before the soup is finished cooking. 1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN: 0-02-542965-5 Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123 Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 10 servings | ||
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Calories: 25 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.3mg | 3 % | |
Potassium 196.5mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.2g | ||
Protein 1.1g | 2 % | |
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: 25
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