Chicken Vegetable and Split Pea Mix Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup GV soup mix .75 cup, chopped Onions, raw 2 tsp Garlic .75 cup, chopped Carrots, raw .75 cup, diced Celery, raw 1 cup Spinach, fresh 2 cup, chopped Cabbage, fresh 4 cup Canned Tomatoes 7 cup (8 fl oz) Water, tap 4 serving Knorr OXO Chicken Bouillon 25% Less Salt 1 sachet (4.5 g) (by KEEPITUPGIRL) 2.5 tsp Seasoning - Pickling Spice (Penzey's) SALT FREE (by SIGAL40) 6 ounces Chicken Breast (cooked), no skin, roasted 2 1tsp Soybean Oil
In a large stockpot, saute the vegetables in the 2 tsp soybean oil (or other oil of your choice) until tender, about 3 minutes. Add all other ingredients except for spices. Bring to a boil.
Place spices in a tea ball and drop into the soup. Reduce heat to a slow simmer. Simmer for about an hour or until soup mix grains/legumes are softened and tender.
Serving Size: 1 cup
Place spices in a tea ball and drop into the soup. Reduce heat to a slow simmer. Simmer for about an hour or until soup mix grains/legumes are softened and tender.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 61.1
- Total Fat: 1.1 g
- Cholesterol: 6.6 mg
- Sodium: 232.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
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