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Name: Split Pea Cabbage Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 cups dry split peas rinsed and drained; 1-2 cloves garlic fresh and minced; 1 medium potato chopped; 1 medium carrot chopped; 2 teaspoons dried sage; 3/4 teaspoon black pepper; 3 cups cabbage shredded or chopped fine; 1 green onion; 6 mushrooms sliced; 1/4 cup soy sauce; 8 ounces frozen corn thawed; 6 cups water; 14 ounce diced tomatoes diced

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INGREDIENTS

2 cups dry split peas ; rinsed and drained
1-2 cloves garlic ; fresh and minced
1 medium potato ; chopped
1 medium carrot ; chopped
2 teaspoons dried sage
3/4 teaspoon black pepper
3 cups cabbage ; shredded or chopped fine
1 green onion
6 mushrooms ; sliced
1/4 cup soy sauce
8 ounces frozen corn ; thawed
6 cups water
14 ounce diced tomatoes ; diced

Servings

INSTRUCTIONS

1. In a large saucepan or soup pot combine water, split peas and garlic.

2. Cover, and bring to a boil. Reduce heat and simmer 1 hour and 15 minutes. Check heat periodically to assure water is bubbling gently. (If it’s too high, the peas will boil over.)

3. Place the onion, potato, carrots and celery in another large saucepan or soup pot with about an inch of water.

4. Cover, and cook on medium high heat until pot is full of steam.

5. Reduce heat and simmer for 8 minutes.

6. Add the corn, cabbage, mushrooms, sage, pepper and soy sauce.

7. Turn up heat until pot is again full of steam.

8. Reduce heat and simmer for 8 minutes.

9. Set aside until the peas are cooked.

10. Add the tomatoes and cooked peas to the vegetables and heat altogether while stirring. Serve hot.

NOTES

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Split Pea Cabbage Soup

2 cups dry split peas rinsed and drained
1-2 cloves garlic fresh and minced
1 medium potato chopped
1 medium carrot chopped
2 teaspoons dried sage
3/4 teaspoon black pepper
3 cups cabbage shredded or chopped fine
1 green onion
6 mushrooms sliced
1/4 cup soy sauce
8 ounces frozen corn thawed
6 cups water
14 ounce diced tomatoes diced

1. In a large saucepan or soup pot combine water, split peas and garlic.
2. Cover, and bring to a boil. Reduce heat and simmer 1 hour and 15 minutes. Check heat periodically to assure water is bubbling gently. (If it’s too high, the peas will boil over.)
3. Place the onion, potato, carrots and celery in another large saucepan or soup pot with about an inch of water.
4. Cover, and cook on medium high heat until pot is full of steam.
5. Reduce heat and simmer for 8 minutes.
6. Add the corn, cabbage, mushrooms, sage, pepper and soy sauce.
7. Turn up heat until pot is again full of steam.
8. Reduce heat and simmer for 8 minutes.
9. Set aside until the peas are cooked.
10. Add the tomatoes and cooked peas to the vegetables and heat altogether while stirring. Serve hot.

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Nutrition

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Serving Size: 1 Serving (518g)
Recipe Makes: 8 Servings

Calories: 293
Calories from Fat: 12 (4%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 39mg		1 %
Potassium 1571.3mg		41 %
Total Carbohydrate 55.8g		16 %
	Dietary Fiber 19.2g	77 %
	Sugars, other 36.6g
Protein 19.7g		28 %
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.

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Calories per serving: 293

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