| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | c | Dried split peas |
| 18 | c | Meat stock, or vegetable |
| 1 | c | up Carrots, sliced thin 1 cup Onions chopped 2 |
INSTRUCTIONS
cups Celery -- chopped 1/2 teaspoon Black pepper 1 teaspoon Salt 1/2 teaspoon Thyme 20 milliliters Garlic -- minced 1/8 teaspoon Cayenne 2 tablespoons Flour -- optional -----PER CUP----- cals gm dietary fiber gm fat mg sodium Cook peas in stock for 2 1/2 hours. Add remaining ingredients and cook for 1 additional hour. You may thicken the soup by sprinkling in the flour and blending well. Makes about 16 cups. Author's Note: Halve the recipe for a smaller crowd. If you like a smooth-textured soup, you may whir it in a blender or pass it through a sieve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 413
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 578.9mg
Potassium: 820.1mg
Carbohydrates: 73g
Fiber: 24.1g
Sugar: 26.8g
Protein: 28g