Emily's Split Pea Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,300.4
  • Total Fat: 5.0 g
  • Cholesterol: 23.1 mg
  • Sodium: 4,381.0 mg
  • Total Carbs: 300.6 g
  • Dietary Fiber: 117.7 g
  • Protein: 120.6 g

View full nutritional breakdown of Emily's Split Pea Soup calories by ingredient


Introduction

Combine ingredients.
Bring to a boil and cook on medium low for a couple of hours. (I like to start it cooking on my lunch break and leave it on the stove on barely simmering with lots of water to be ready when I get home from work.) Combine ingredients.
Bring to a boil and cook on medium low for a couple of hours. (I like to start it cooking on my lunch break and leave it on the stove on barely simmering with lots of water to be ready when I get home from work.)
Number of Servings: 1

Ingredients

    1 bag of split peas
    Veggies of your choice. I don't like the texture of carrots so I prefer shredded ones. (A bag in the fridge is handy to throw into lots of stuff.)
    Onion is a must.
    Bacon or ham, if you've got it.
    Salt and pepper as you desire.
    Water

    Cook it up nice and thick or soupy and watery--however you like it.

Tips

This is a great can't-mess-it-up dish to use up those stray veggies left over from other cooking projects. VERY economical, too.


Directions

Serving size is based on how much water you add to the soup.

Serving Size: 10 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user EMINTX.