The Editor's Vegetarian Split Pea Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of The Editor's Vegetarian Split Pea Soup calories by ingredient
Introduction
Add any garden veggies to this -- they cook down and add texture.Add any garden veggies to this -- they cook down and add texture.
Number of Servings: 6
Ingredients
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2 TBSP olive oil
1 small onion, chopped
2 large carrots, chopped
1 red bell pepper, chopped
1 small summer squash, chopped
1 clove of garlic, minced
4 small squares vegetable boullion
8 cups water
salt and pepper
8oz (1cup) dried split peas, rinsed and drained
4 small potatoes (red work well too!), chopped
Directions
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.