The Editor's Vegetarian Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 TBSP olive oil1 small onion, chopped2 large carrots, chopped1 red bell pepper, chopped1 small summer squash, chopped1 clove of garlic, minced4 small squares vegetable boullion8 cups watersalt and pepper8oz (1cup) dried split peas, rinsed and drained4 small potatoes (red work well too!), chopped
Heat olive oil in a large stock pot. Add chopped onions, carrots, squash, bell pepper and garlic to pan. Sautee until soft. Salt and pepper to taste.
Add boullion, split peas and water. Bring to a boil, then reduce to a simmer for 30 minutes.
Add potatoes. Simmer for another 30 minutes or until potatoes are tender and peas have broken down. Soup should be nice and thick, but you can add water or vegetable broth to make thinner if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user EDITORABC.
Add boullion, split peas and water. Bring to a boil, then reduce to a simmer for 30 minutes.
Add potatoes. Simmer for another 30 minutes or until potatoes are tender and peas have broken down. Soup should be nice and thick, but you can add water or vegetable broth to make thinner if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user EDITORABC.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 584.9 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.7 g
- Protein: 5.8 g
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