Try this Split Pea Soup #3 recipe, or contribute your own.
Suggest a better descriptionFrom: ltsilver@borg.com (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In a large kettle combine all ingredients except baked onions. 2. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until peas are mushy. 3. Press through a strainer or whirl in a blender and pour into a large saucepan. 4. Stir in baked onions and mix well. 5. Serve piping hot. Serves 8. JEWISH-FOOD digest 250 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 45 | ||
Calories from Fat: 2 (4%) | ||
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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 79.6mg | 3 % | |
Potassium 177.3mg | 5 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.4g | ||
Protein 2.8g | 4 % | |
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: 45
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