Chicken Vegetable and Split Pea Mix Soup

Chicken Vegetable and Split Pea Mix Soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 61.1
  • Total Fat: 1.1 g
  • Cholesterol: 6.6 mg
  • Sodium: 232.7 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Chicken Vegetable and Split Pea Mix Soup calories by ingredient


Introduction

Excellent soup made using directions on Great Value Soup Mix package with the addition of fresh vegetables Excellent soup made using directions on Great Value Soup Mix package with the addition of fresh vegetables
Number of Servings: 16

Ingredients

    1 cup GV soup mix
    .75 cup, chopped Onions, raw
    2 tsp Garlic
    .75 cup, chopped Carrots, raw
    .75 cup, diced Celery, raw
    1 cup Spinach, fresh
    2 cup, chopped Cabbage, fresh
    4 cup Canned Tomatoes
    7 cup (8 fl oz) Water, tap
    4 serving Knorr OXO Chicken Bouillon 25% Less Salt 1 sachet (4.5 g) (by KEEPITUPGIRL)
    2.5 tsp Seasoning - Pickling Spice (Penzey's) SALT FREE (by SIGAL40)
    6 ounces Chicken Breast (cooked), no skin, roasted
    2 1tsp Soybean Oil

Tips

Optional: salt, pepper, and other spices like bay leaves or dill can be added to suit your taste.


Directions

In a large stockpot, saute the vegetables in the 2 tsp soybean oil (or other oil of your choice) until tender, about 3 minutes. Add all other ingredients except for spices. Bring to a boil.
Place spices in a tea ball and drop into the soup. Reduce heat to a slow simmer. Simmer for about an hour or until soup mix grains/legumes are softened and tender.

Serving Size: 1 cup