Thick Split Pea and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp safflower oil1 medium onion, chopped1 medium carrot, sliced2 to 4 cloves of garlic, minced (3 used in calculation of nutrition information)1 to 3 tsp curry powder (optional; recipe is calculated using 1 tsp)2 cups split peas, picked and washed1 cup brown rice, washed8 cups water1 bay leafsalt and pepper to taste (nutrition facts use 1/4 tsp salt and 1/2 tsp pepper)
1. Heat the oil in a a large heavy-bottomed pot or dutch oven.
2. Saute the onion, carrot, half the garlic, and curry powder until onion is tender.
3. Add split peas, rice, water, and bay leaf; bring to boil.
4. Reduce heat and cover, simmering for 1 hour or until peas are tender.
5. Halfway through the cooking time add the remaining half of the garlic.
6. Be sure to check on the viscosity of the soup frequently as it cooks, adding more water if too thick.
7. Add salt and pepper to taste and enjoy!
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Diabetic Exchanges: 2 starch
Number of Servings: 6
Recipe submitted by SparkPeople user GRACIE55113.
2. Saute the onion, carrot, half the garlic, and curry powder until onion is tender.
3. Add split peas, rice, water, and bay leaf; bring to boil.
4. Reduce heat and cover, simmering for 1 hour or until peas are tender.
5. Halfway through the cooking time add the remaining half of the garlic.
6. Be sure to check on the viscosity of the soup frequently as it cooks, adding more water if too thick.
7. Add salt and pepper to taste and enjoy!
_____________________________________
Diabetic Exchanges: 2 starch
Number of Servings: 6
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info Amount Per Serving
- Calories: 148.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 107.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.8 g
- Protein: 6.8 g
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