Split Pea Soup-1
Yield
4 servingsPrep
15 minCook
4 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
split green peas
(2 1/4 cup) |
|
| 1-1 ½ | cups |
onions
chopped |
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
potatoes
diced |
|
| 1-2 | each |
carrots
shredded |
|
| ⅛ | teaspoon |
worcestershire sauce
|
|
| 1 | clove |
garlic
or 1 teaspoon garlic powder |
|
| ½ | teaspoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
split green peas
(2 1/4 cup) |
|
|
onions
chopped |
|
||
| 237 | ml |
celery
diced |
|
| 237 | ml |
potatoes
diced |
|
|
carrots
shredded |
|
||
| 0.6 | ml |
worcestershire sauce
|
|
| 1 | clove |
garlic
or 1 teaspoon garlic powder |
|
| 2.5 | ml |
celery seeds
|
|
Directions
Start early (at least 4 to 5 hours) so it can cook all day.
In a large soup kettle, cover peas with 2 quarts cold water.
Simmer for 2 minutes. Remove from heat and let stand.
Add all other ingredients. Leave soup to simmer on low heat, don't boil, for 3 to 4 hours Stir occassionally.
When peas are tender, run ⅓ to ½ of soup through blender. Leave other part of soup as it is.
Mix blended soup and unblended soup together.
Taste.
You may want to adjust the seasonings at this time.
