Very filling soup
1. In a stock pot, brown onions in a little bit of olive oil for 5 min. Add celery, carrots and garlic; sauté 5 min. Add a touch of broth if necessary.
2. Add split peas, potatoes, broth and spices, stir and bring to a boil. Reduce heat, cover & simmer 1 hour. Salt & pepper to taste, garnish with fresh parsley (optional)
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 498 | ||
Calories from Fat: 15 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 577.7mg | 20 % | |
Potassium 1640mg | 43 % | |
Total Carbohydrate 94.1g | 28 % | |
Dietary Fiber 32.1g | 128 % | |
Sugars, other 62.1g | ||
Protein 30.4g | 43 % | |
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: 498
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