Vegetarian Split Pea Soup with Brown Rice, Carrots, and Potatoes
- 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
IntroductionThis 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
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
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.
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.