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Turnip, Carrot, and Split Pea Soup

 

127

Yield

4

servings

Prep

10

min

Cook

1

hrs

Ready

25

hrs

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

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 7470% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 113% Vitamin C 7%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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