| Split Pea Soup |
| Number of Servings |
6 |
|
Serving Size |
1 1/2 - 2 cups |
| Preparation Time |
20 minutes |
|
Cooking Time |
1 1/2 hours |
| |
|
|
|
|
| Quantities |
Ingredients |
| 16 pound (2 cups) | dried split peas, rinsed |
| 1/2 cup | chopped onion |
| 1/2 teaspoon | teaspoon pepper |
| 1/2 teaspoon | salt |
| 8 cups | water |
| 2 | medium stalks celery, sliced |
| 1 | medium carrot, chopped |
|
| Equipment |
Instructions |
- sharp knife
- cutting board
- measuring cup
- measuring spoon
- large saucepan with cover
- stirring spoon
|
- In a large saucepan, combine the first five ingredients. Simmer uncovered, 1 hour.
- Wash and chop celery and carrots and add to the soup. Continue simmering covered for 1/2-1 hour or until peas are tender and soup thickens. Leftover soup may be frozen for later use.
|
| NOTES: Variations: 1) Add meaty ham bone or 4 slices cooked, diced ham with first five ingredients. The ham will add fat to the soup. 2) Water "leftover" from cooking vegetables can be used instead of the water. 3) Add 1/2 teaspoon liquid smoke or 2 tablespoon Miso to soup as seasoning. |
| Nutrition Information |
| Calories |
190 |
| Total Fat |
.5 grams |
| Saturated Fat |
0 grams |
| Protein |
13 grams |
| Carbohydrates |
35 grams |
| Fiber |
13 grams |
| Sugar |
5 grams |
| Vitamin A |
70% |
| Vitamin C |
6% |
| Calcium |
4% |
| Iron |
10% |
|
|
