Turnip, Carrot, & Split Pea Soup
Yield
4 servingsPrep
10 minCook
1 hrsReady
25 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
split peas
|
*
|
| 2 | tablespoons |
margarine
|
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
turnip
chopped |
*
|
| 2 | cups |
vegetable stock
|
|
| 1 | teaspoon |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
split peas
|
*
|
| 3E+1 | ml |
margarine
|
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
turnip
chopped |
*
|
| 473 | ml |
vegetable stock
|
|
| 5 | ml |
salt and black pepper
to taste |
*
|
Directions
Wash peas and soak them overnight in cold water, or in hot water for one hour.
Drain them and set aside.
Heat the butter in a saucepan and sauté the onion until light brown.
Add the carrots and turnip and continue cooking 5 mins.
Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 to 1½ hours until the peas are really tender.
Stir occasionally, and add water if necessary.
Season to taste.
