Try this Split Pea Soup recipe, or contribute your own.
Suggest a better descriptionLarge 10 quart Dutch oven used (thats the size I have - you can use a smaller one if you have it) saute onions, carrots and celery in bottom of pot in a very small amount of margarine or Nyafat before adding water or other ingredients --- and --- if you dont have time, dont worry about it - the soup tastes just as good without sauteeing the vegetables Fill the pot about 1/2 way with water. Add 2 - 3 cups of dried split peas either yellow or green or both - pick out the bad stuff like pebbles first ~ then add to the water and vegetables. Add seasonings to taste: 1-2 cubes of Telma vegetable bouillion (from Israel - thats where the salt is, if you want some) ----- or----- 1-2 cubes of Morga vegetable bouillion (from Switzerland with no salt in it) Italian seasoning (oregano, marjoram, etc.) pepper Simmer on a low heat uncovered for several hours until it is cooked and thickened. Use a food mill or hand-held blender to get everthing pureed (really just mashed up) Serve with fresh bread and a salad - great cold weather meal... I hope everyone likes this. It really is pretty simple to prepare. Posted to JEWISH-FOOD digest by "Maura E. Stone"
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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