Turnip, Carrot, and Split Pea Soup
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INGREDIENTS
INSTRUCTIONS
Wash peas and soak them overnight in cold water, or in hot water for one hour. Drain them and set aside. Heat the butter in a saucepan and saute the onion until light brown. Add the carrots and turnip and continue cooking 5 mins. Add the peas and veg stock, and stir well. Cover the pan, bring to a boil, and simmer 1 - 1 1/2 hours until the peas are really tender. Stir occasionally, and add water if necessary. Season to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (201g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 166 | ||
| Calories from Fat: 103 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.5g | 15 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 5.5g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 741.8mg | 26 % | |
| Potassium 194.7mg | 5 % | |
| Total Carbohydrate 12.8g | 4 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 8.8g | ||
| Protein 3.8g | 5 % | |
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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: 166
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