Split Pea Soup with Chunky Veggies

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 209.7
  • Total Fat: 1.4 g
  • Cholesterol: 2.9 mg
  • Sodium: 192.1 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 13.8 g
  • Protein: 15.4 g

View full nutritional breakdown of Split Pea Soup with Chunky Veggies calories by ingredient
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Number of Servings: 10


    1 lb split peas
    5 medium carrots (chopped)
    1/2 a large onion (chopped)
    3 yukon gold potatoes (cubed)
    1 lb frozen cooked cauliflower
    4 cups chicken stock
    4 cups water

    I seasoned with garlic powder, thyme, black pepper, a pinch of cayenne pepper, cumin, and a bay leaf


Soften onions and carrots first
Add 4 cups chicken stock and 4 cups water
Add the potatoes and cauliflower
Bring to a boil then reduce heat and cover
When the potatoes are almost done add the peas and cook for an additional 20-30 minutes, or until soft. This soup comes out very thick. If you want a thinner soup add more water or Chicken stock

Number of Servings: 10

Recipe submitted by SparkPeople user MELANIE.LEANN.

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