Try this Split-Pea Soup (Lf) recipe, or contribute your own.
Suggest a better description1 cup Carrots -- sliced thin 1 cup Onions -- chopped 2 cups Celery -- chopped 1/2 teaspoon Black pepper 1 teaspoon Salt 1/2 teaspoon Thyme 20 milliliters Garlic -- minced 1/8 teaspoon Cayenne 2 tablespoons Flour -- optional -----PER CUP----- *cals *gm dietary fiber *gm fat *mg sodium Cook peas in stock for 2 1/2 hours. Add remaining ingredients and cook for 1 additional hour. You may thicken the soup by sprinkling in the flour and blending well. Makes about 16 cups. Authors Note: Halve the recipe for a smaller crowd. If you like a smooth-textured soup, you may whir it in a blender or pass it through a sieve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (896g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1039 | ||
Calories from Fat: 31 (3%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2132.5mg | 74 % | |
Potassium 3243.5mg | 85 % | |
Total Carbohydrate 183.8g | 54 % | |
Dietary Fiber 74.4g | 297 % | |
Sugars, other 109.4g | ||
Protein 74.7g | 107 % | |
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: 1039
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.