Indian Split-Pea and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 187.6
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 734.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.2 g
- Protein: 5.7 g
View full nutritional breakdown of Indian Split-Pea and Vegetable Soup calories by ingredient
Introduction
Taught to me on my honeymoon on a Holland of America Cruise. It was a Food and Wine Recipe. The recipe that was printed for us and the one available on the internet was off a bit. The cooking instructor adjusted it and now it's a main stay on our family menu. So good! Taught to me on my honeymoon on a Holland of America Cruise. It was a Food and Wine Recipe. The recipe that was printed for us and the one available on the internet was off a bit. The cooking instructor adjusted it and now it's a main stay on our family menu. So good!Number of Servings: 10
Ingredients
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Sometimes I substitute some of the vegetables out for others. The other day I didn't have any carrots so I used sweet potatoes and it came out great.
Coriander, 1 tbsp
Cumin seed, 1 tbsp
Fennel seed, 1 tsp
Salt, 1 tbsp
Olive Oil, 6 tbsp
Carrots, raw, 2 carrot (7-1/2")
Garlic, 4 cloves
Ginger Root, 9 tsp
Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
Spinach, frozen, 1 package (10 oz) yields
Jalapeno Peppers, 2 pepper
Water, tap, 12 cup (8 fl oz)
Split Peas, 2 cup
ground tumeric, 1 tsp
Directions
Make 8-10 Servings
1. Remove the spinach from the freezer. In a med. saucepan, combine the split-peas, 6 cups of water, 1 tbsp. ginger, and 1 tsp. of salt. Bring to a boil. Reduce heat and simmer, stirring frequently, until the split-peas are tender, about 30 min.
2. Meanwhile, In a large pot, heat the olive oil over moderately low heat. Stir in the remaining ginger, jalapenos, and the garlic. Saute until fragrant and add in all of the spices. Cook 30 sec. Stir in the carrots and potatoes and mix until well combined. Add remaining 6 cups of water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 min. longer.
3. Stir in the split-pea mixture and simmer 5 more minutes.
4. Enjoy!!!
Number of Servings: 10
Recipe submitted by SparkPeople user JESKA706.
1. Remove the spinach from the freezer. In a med. saucepan, combine the split-peas, 6 cups of water, 1 tbsp. ginger, and 1 tsp. of salt. Bring to a boil. Reduce heat and simmer, stirring frequently, until the split-peas are tender, about 30 min.
2. Meanwhile, In a large pot, heat the olive oil over moderately low heat. Stir in the remaining ginger, jalapenos, and the garlic. Saute until fragrant and add in all of the spices. Cook 30 sec. Stir in the carrots and potatoes and mix until well combined. Add remaining 6 cups of water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 min. longer.
3. Stir in the split-pea mixture and simmer 5 more minutes.
4. Enjoy!!!
Number of Servings: 10
Recipe submitted by SparkPeople user JESKA706.
Member Ratings For This Recipe
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VEGGIEDIVA
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AQUAJANE