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Pumpkin Soup with Split Peas

 

12

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

Ingredients

¼ Lb split peas
*
4 cups vegetable stock
or water
1 pound pumpkin
peel, chop
1 each onions
chopped
1 strip bacon
or beef
1 x salt and black pepper
*
1 x mixed herbs
fresh or dried
*
1 x thyme
fresh
*
1 x parsley leaves
fresh, chopped
*

Directions

Rinse split peas in cold water then add to stock in a large, heavy pot.

Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme.

Simmer gently, partly covered, until peas and pumpkin are tender.

Season to taste with salt and pepper and serve hot, trimmed with parsley.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 4018% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 38mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 3g
Vitamin A 236% Vitamin C 8%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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