split pea, lentil, barley, veggie soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.1 mg
  • Total Carbs: 90.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 8.4 g

View full nutritional breakdown of split pea, lentil, barley, veggie soup calories by ingredient


Introduction

boil peas, barley, lentils until tender. Cut up veggies and boil until tender Add bouillion and Braggs and garlic powder if desired. Add hydrated TVP. boil peas, barley, lentils until tender. Cut up veggies and boil until tender Add bouillion and Braggs and garlic powder if desired. Add hydrated TVP.
Number of Servings: 12

Ingredients

    Green Split Peas, 1 cup
    Yellow Split Peas, .75 cup
    Lentils, .6 cup
    Barley, pearled, raw, .5 cup
    Cauliflower, raw, 791 grams
    Zucchini, 500 grams
    *Bell Pepper, red, raw, 164 grams
    *Red onion, raw, 120 grams
    Baby Carrots, raw, 170 grams
    Bob's Red Mill TVP, 0.5 cup
    *Better than Bouillion, chicken base, 2 tsp
    *Bragg Liquid Aminios, 1 tsp, 4 serving

Directions

boil peas, barley, lentils until tender. Cut up veggies and boil until tender Add bouillion and Braggs and garlic powder if desired. Add hydrated TVP. Makes 12 sixteen oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user NVDONNA.

Member Ratings For This Recipe


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    Very Good
    I didn't have any cauliflower or the additives, but still was delicious. Just added some garlic and Italian seasoning instead, kept it as low salt as possible. I loved that I didn't have to soak any beans or use canned. Fast way to make a quick, hearty meal! - 3/14/10