Vegetarian Split Pea Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 106.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 236.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.9 g
- Protein: 4.9 g
View full nutritional breakdown of Vegetarian Split Pea Soup calories by ingredient
Introduction
Adapted from The Curvy Carrothttp://www.thecurvycarrot.co
m/2011/02/24/vegetarian-split-pea-soup
/
Adapted from The Curvy Carrot
http://www.thecurvycarrot.co
m/2011/02/24/vegetarian-split-pea-soup
/
Number of Servings: 8
Ingredients
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1 pound dried split green peas
10 cups water
2 cups vegetable broth
2 tablespoons vegetable oil
1 medium yellow onion, diced into 1/2-inch pieces
1 teaspoon dried marjoram
2 bay leaves
1 tsp salt
1/2 tsp pepper
Directions
1. In a large Dutch oven or saucepan over high heat, bring the peas, broth, and water to a boil.
2. Boil the soup, uncovered, for two minutes.
3. Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas).
4. After the hour is over, add the oil to a medium skillet over medium-high heat.
5. Add the onion and marjoram to the oil and cook, stirring frequently, until softened, about 8-10 minutes.
6. Add the mixture to the Dutch oven, add the bay leaves and simmer over medium-low heat, stirring occasionally.
7. Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.
8. Season to taste with salt and pepper.
Serving Size: makes 8 1-cup servings
2. Boil the soup, uncovered, for two minutes.
3. Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas).
4. After the hour is over, add the oil to a medium skillet over medium-high heat.
5. Add the onion and marjoram to the oil and cook, stirring frequently, until softened, about 8-10 minutes.
6. Add the mixture to the Dutch oven, add the bay leaves and simmer over medium-low heat, stirring occasionally.
7. Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.
8. Season to taste with salt and pepper.
Serving Size: makes 8 1-cup servings
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