Try this Split Pea Soup recipe, or contribute your own.
Suggest a better description1. Measure all ingredients and set aside. 2. In a stockpot or Dutch oven, bring water to a boil. 3. Add remaining ingredients to boiling water, then turn stove element down to level where mixture just boils. Cook, stirring occasionally to prevent soup from sticking to pot. Continue simmering over low heat until the peas and onions are pureed. 4. Serve or freeze in individual serving containers. Per serving, MC nutritional analysis (rounded): 176 Calories 1 g fat 12 g dietary fibre 4.6 % cff NOTES : The original recipe used ham for the meat flavouring, but I dont eat ham, so I use chicken flavouring. The barley is used to thicken the soup even more than it would be, to suit my preferences. Modified and formatted by Ellen Pickett
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 10 servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.5g | ||
Protein 0.6g | 1 % | |
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: 20
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