Combine bones or flanken meat and water in a large soup pot. Bring to a boil.
Add split peas, barley, and onion. Bring mixture back to a boil, reduce heat, and simmer until split peas are tender.
Add carrots, celery, potatoes, and dill. Simmer until vegetables are cooked. Stir in additional water if soup becomes too think.
Remove soup bones and sprinkle with salt.
This soup tastes even better the day after you make it. If soup thickens add water to achieve desired consistency, then reheat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 111.3mg||4 %|
|Potassium 418.3mg||11 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 23.4g|
|Protein 6g||9 %|
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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: 147
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