Pea and vegetable mixed Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.6
  • Total Fat: 5.5 g
  • Cholesterol: 4.2 mg
  • Sodium: 711.9 mg
  • Total Carbs: 60.4 g
  • Dietary Fiber: 20.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Pea and vegetable mixed Soup calories by ingredient


Introduction

A marvellous warming, filling soup ideal for cold winter evenings. Serve with crispy bread. A marvellous warming, filling soup ideal for cold winter evenings. Serve with crispy bread.
Number of Servings: 6

Ingredients

    1 large Onions, raw
    2 medium Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    500 gram(s) Yellow Split Peas (by MONKEYNUT1562)
    1 tsp, crumbled Bay Leaf
    6 cup (8 fl oz) Water, tap
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    2 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH)

Tips

Please note the cooking time is in hours not minutes.


Directions

Rinse the split peas and place in bottom of slowcooker. Slice and chop all the other vegetables and layer them in the pot. Place the bay leave in and mix the stock cubes in the jug of hot water to make a stock. Pour the stock into the slowcooker and put the lid on. Set on High for 4 to 6 hours or low for 6 to 8. Season to tase with salt and pepper.

Serving Size: Makes 6 generous servings