Brown Split Pea Soup
45
45
Ingredients
| 4 | ounces |
yellow split peas
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
potatoes
diced |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
caraway seeds
|
|
| ¼ | teaspoon |
mace
ground |
* |
| 1 | each |
bay leaves
|
* |
| 900 | ml |
stock
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Steep split peas in hot water for an hour then drain.
Fry onion and garlic in soup pot for 4 minutes.
Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf and the mace.
Cook for 5 to 6 minutes, stirring occasionally.
Add most of the stock.
Bring to a boil, reduce heat and simmer for 40 minutes.
Remove the bay leaf and allow to cool slightly.
Blend until smooth.
Reheat before serving, but don't boil.
Nutrition Facts
Serving Size 152g (5.4 oz)Amount per Serving
Calories 1963130% of calories from fat
% Daily Value *
Total Fat 652g
1002%
Saturated Fat 174g
869%
Trans Fat
0g
Cholesterol 1620mg
540%
Sodium 77245mg
3219%
Total Carbohydrate
647g
647%
Dietary Fiber 9g
34%
Sugars g
Protein
2737g
Vitamin A 35%
•
Vitamin C 196%
Calcium 166%
•
Iron 638%
* based on a 2,000 calorie diet
How is this calculated?
