| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Beans/legum, Hot soups, Low fat, Tried, Sent to eat |
10 |
servings |
INGREDIENTS
| 12 |
c |
Water; boiled |
| 2 |
c |
Split peas; ready to cook |
| 1 |
md |
Onion; Chopped pepper, freshly ground |
| 23 |
g |
Chicken bouillon cube; Knorr, 2 Cubes |
| 4 |
|
Carrots; peeled & sliced |
| 4 |
tb |
Pearl barley |
INSTRUCTIONS
1. Measure all ingredients and set aside.
2. In a stockpot or Dutch oven, bring water to a boil.
3. Add remaining ingredients to boiling water, then turn stove element down
to level where mixture just boils. Cook, stirring occasionally to prevent
soup from sticking to pot. Continue simmering over low heat until the peas
and onions are pureed.
4. Serve or freeze in individual serving containers.
Per serving, MC nutritional analysis (rounded):
176 Calories
1 g fat
12 g dietary fibre 4.6 % cff
NOTES : The original recipe used ham for the meat flavouring, but I don't
eat ham, so I use chicken flavouring. The barley is used to thicken the
soup even more than it would be, to suit my preferences. Modified and
formatted by Ellen Pickett <ellen@qnetix.ca>. Posted to Eat-lf by Ellen
Pickett <ellen@qnetix.ca> 1999-December-7.
Recipe by: Loretta Split Peas but modified by Ellen Pickett
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Dec 7,
1999, converted by MM_Buster v2.0l.
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