Split pea n veggie soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 155.6
- Total Fat: 3.8 g
- Cholesterol: 9.4 mg
- Sodium: 432.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.3 g
- Protein: 7.1 g
View full nutritional breakdown of Split pea n veggie soup calories by ingredient
Introduction
A quick throw-together on a cold, snowy day. A quick throw-together on a cold, snowy day.Number of Servings: 8
Ingredients
-
1 16-oz pkg split peas
5 slices turkey bacon, cubed
1 Tbsp olive oil
1 C. thinly sliced celery
1 C. chopped carrots
1 med onion, chopped
2 med potatoes, cut into 1/2" cubes
12-oz can 99% FF chicken broth
~5 C water, mixed with
1 reduced sodium chicken bullion cube
Directions
1) saute onion, celery and carrots in the oil until tender.
2) while the vegetables are cooking, cook the turkey bacon until it is almost crispy.
3) sort through the peas and take out any icky ones.
4) add water, broth, peas, saute'd vegetables, and bacon to a pot. Bring to a boil, reduce heat, and simmer for about an hour, until the vegetables are tender and the peas are starting to disintegrate. If you are using the crock pot, cook on low for about 6 hours. My crock runs hot, so it took only about 4 hours.
This made about 8 generous 1-C servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PAWS2INK.
2) while the vegetables are cooking, cook the turkey bacon until it is almost crispy.
3) sort through the peas and take out any icky ones.
4) add water, broth, peas, saute'd vegetables, and bacon to a pot. Bring to a boil, reduce heat, and simmer for about an hour, until the vegetables are tender and the peas are starting to disintegrate. If you are using the crock pot, cook on low for about 6 hours. My crock runs hot, so it took only about 4 hours.
This made about 8 generous 1-C servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PAWS2INK.