Curried Split Pea Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 4.5 g
  • Cholesterol: 22.3 mg
  • Sodium: 647.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.9 g

View full nutritional breakdown of Curried Split Pea Soup calories by ingredient


Introduction

A delightful array of flavors minus the uncomfortable latter effects of peas and beans. :) A delightful array of flavors minus the uncomfortable latter effects of peas and beans. :)
Number of Servings: 14

Ingredients

    2 cups dried split peas
    5 cups water
    5 cups chicken broth

    2 Tbl butter
    3/4 cups of minced onion
    1/2 cup dried onion and carrot
    4 cloves of garlic, chopped
    1 1/2 Tbl curry powder
    1 1/2 tsp coriander seed
    1/2 tsp cayenne pepper
    1 1/2 tsp salt
    2 tsp chicken soup base
    (Add or reduce amount of spices to taste.)

    1 cooked chicken breast, finely diced
    1 cup half and half or evaporated milk

Directions

Soak dried peas with 2Tbl of baking soda for two hours.

Drain, rinse, and put in large soup pot. Add water and broth and bring to a boil.
Turn off heat, cover, and let stand 1 hour.

With butter, saute vegetables and spices over medium heat for 7-8 minutes, then add to peas.

Simmer soup for another hour until peas are soft. If desired, you may blend the soup at this point.

Stir in half and half (or evaporated milk) and chicken.

Enjoy

Note: The pre-soak with baking soda is optional, but makes the peas easier to digest.

Serving Size: Makes 12 1-cup aservings

Number of Servings: 14

Recipe submitted by SparkPeople user HESSS777.