Split Pea Soup
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INGREDIENTS
INSTRUCTIONS
Steep split peas in hot water for an hour then drain. Fry onion & garlic in soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till smooth. Reheat before serving, but dont boil. Sarah Browns "Vegetarian Cookbook"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (282g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 78 | ||
| Calories from Fat: 23 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.5g | 3 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 1.5g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1001.5mg | 35 % | |
| Potassium 151.2mg | 4 % | |
| Total Carbohydrate 11.7g | 3 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 8.6g | ||
| Protein 2.8g | 4 % | |
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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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Calories per serving: 78
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