Vegetable Pea Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 249.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.7 g
- Protein: 6.4 g
View full nutritional breakdown of Vegetable Pea Soup calories by ingredient
Submitted by: NANCYSGARDENS
Introduction
This hearty soup made with split peas, barley, small soy nuggets, and vegetables in broth is a full meal in one dish. This hearty soup made with split peas, barley, small soy nuggets, and vegetables in broth is a full meal in one dish.Number of Servings: 12
Ingredients
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10 cups of water
3 Knorr Vegetable boullion cubes
1 cup chopped green or red pepper
1 cup frozen corn
2 cups cut leaf kale
2 cups frozen Pictsweet All Natural Fieldpeas with Snaps
3 ounces Alexia Spicy Sweet Potatoes with Chipolte Seasoning, cut in 1/2-1" pieces
1 cup dried green split peas, rinsed in strainer
1/2 cup barley
50 grams, about 3/4 cup, small dried soy nuggets such Carne de Soya (found at Mexican sections in the grocery store or Mexican groceries)
4 cloves garlic, chopped small
1 large yellow onion, chopped
1 teaspoon ground black pepper
1 teaspoon curry powder
Tips
This is good freshly made or for leftovers. Substitutions of other frozen or fresh vegetables, when available, can be made.
Directions
Bring water and boullion to a boil. Add all the remaining ingredients and allow to boil at medium heat for 1-2 minutes then cover and turn heat down to simmer for about 30 minutes. The split peas and barley should be soft.
Serving Size: Makes 12 1.5 cup servings
Serving Size: Makes 12 1.5 cup servings
