Vegetarian Split Pea Soup with Brown Rice, Carrots, and Potatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.4 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.9 g

View full nutritional breakdown of Vegetarian Split Pea Soup with Brown Rice, Carrots, and Potatoes calories by ingredient
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Submitted by: PATTK1220

Introduction

This is a quick and easy dinner. It's very filling. If you want to serve a sandwich or salad with it, serve smaller portions. This is a quick and easy dinner. It's very filling. If you want to serve a sandwich or salad with it, serve smaller portions.
Number of Servings: 6

Ingredients

    8 ounces split peas, sorted and rinsed
    .5 C uncooked brown rice or 1 C leftover brown rice
    6 C water
    4 large carrots, cut lengthwise then sliced
    3 red potatoes, diced (1 pound)
    1 Tbsp Mrs. Dash Original (or to taste)
    Salt and pepper to taste

Tips

Makes 6 - 1.5 cup servings

If your split peas are old, rinse them; then soak for 2 - 4 hours with the brown rice before cooking. Otherwise you may end up with crunchy split peas even after a couple of hours of cooking.


Directions

Add all ingredients to large 5 quart soup pot. Bring to boil, reduce to simmer. Stir occassionally. Cook about 45 minutes. Be sure to stir frequently toward the end of the cooking time; this soup can easily stick to the bottom of the pan and burn. Add salt and pepper to taste.





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