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Mixed Split Pea Soup

 

26

Yield

servings

Prep

60

min

Cook

120

min

Ready

180

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 Pound split peas
green and yellow, dried
*
2 Quarts water
*
2 Teaspoons thyme
dried
*
2 each onions
chopped
2 each carrots
chopped
2 ea leeks
trim, chop
*
½ cup fennel bulb
fresh
*

Directions

  1. Soak the split peas in water to cover overnight; rinse and drain or boil hot water to cover peas and let sit for 45 minutes.

Drain, rinse and drain again.

  1. Sauté the onions, carrots and fennel in a small amount of oil or add the peas, cook 2 minutes.

Add water to the stock pot and stir.

  1. Bring to a rolling boil, reduce heat and simmer for 1½ to 2 hours.

  2. Purée the soup in a food processor until smooth; re-season to taste with salt and pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 343% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 103% Vitamin C 10%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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