| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Mcdougall, Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | c | Dried split peas |
| 3 | Yams, peeled and diced | |
| 3 | Leeks, diced | |
| 2 | T | Sliced fresh ginger |
| 4 | Celery stalks, diced | |
| 3 | Carrots, diced | |
| 1 | t | Salt |
| 3 | T | Braggs aminos |
| Water | ||
| 1/8 | t | Cayenne pepper |
INSTRUCTIONS
Place all the ingredients except the cayenne pepper in a large pot. Add water so that there are 2 inches of water over the vegetables. Cover, bring to a boil, turn down the heat and simmer for 2 hours, or until all the ingredients are mushy. Stir often to prevent sticking. If the soup becomes too thick while it is cooking, add some boiling water, or your can thin it with a bit of water at the end of the cooking time for a lighter soup. Add cayenne pepper, adjust the seasonings, and serve. From "The High Road to Health" by Lindsay Wagner & Ariane Spade
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 372.7mg
Potassium: 273.7mg
Carbohydrates: 13.1g
Fiber: 3.4g
Sugar: 4.9g
Protein: 2.7g