Vegetable Pea Soup

Vegetable Pea Soup
Be the first to
rate this recipe!
member ratings
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


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

    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