|
Yield: 12 cups (3L)
Servings: 8
|
Related recipes: Basics,
Carrots, Celery, Dairy-Free, Easy, Egg-Free, Fall, Garlic, Herbs, High Fiber, Low-Fat, Onions, Peas, Soups, Soy-Free, Vegan, Vegetarian, Wheat-Free
Very simple to put together, this nourishing soup is a favorite
for weekend lunches. It freezes very well.
Ingredients
2 cups (390g) split peas, uncooked
5 cups (1 1/4L) water, or more if needed
1 bay leaf
1 tsp (6g) salt
2 cups (300g) carrots, chopped
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
1 tsp (2g) thyme
1/2 tsp (2g) pepper, or more if needed
1 tsp (3g) garlic powder
Directions
Rinse and drain split peas.
Combine dried split peas, water, bay leaf, and salt in a large soup
pot. Bring to a boil and then reduce heat and simmer for 1 hour.
Stir occasionally to prevent the split peas from sticking, and to make
sure that there is enough water. Add water if the soup looks like it is becoming too dry.
Add carrots, celery, onions and seasonings.
Continue to simmer for 30 minutes or longer. Add more water if a
thinner soup is desired. Overcooking cannot hurt this soup as long as it is stirred to prevent
sticking.
Nutrition Facts
Calories: 194
Total Fat: 1g
% Calories from fat: 3%
Protein: 13g
Carbohydrate: 36g
Cholesterol: 0mg
Sodium: 303mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
