Heat a large, heavy pot (4 quarts or larger) over medium heat. Add oil. When oil is hot, add onion, carrots, celery, and bay leaf and season with salt and pepper. Cook until vegetables have softened, 5 to 7 minutes.
Add split peas and 3 quarts of water. Bring soup to a boil. Once boiling, reduce heat to low and simmer, covered, for an hour and a half to two hours, until soup is thick. If soup becomes too thick, add more water to get the consistency you prefer.
In a mixing bowl, toss bread with olive oil. Spread bread on a cookie sheet and place cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with soup.
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|Serving Size: 1 Serving (841g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 264 (50%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 26.1mg||8 %|
|Sodium 544.9mg||19 %|
|Potassium 653mg||17 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 35.1g|
|Protein 21.1g||30 %|
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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: 528
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