Split Pea Soup
Serves: 10
Method
- Combine the washed peas, water onion, celery, and carrot in a large pot
- Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally
- Add more water if necessary
- Season soup with pepper, salt, and garlic; continue cooking for 15 minutes or until peas are tender
- Add canned tomatoes with liquid and chicken broth; allow to cool
- Puree the soup in a blender or in a food processor fitted with steel blade
- Return pureed soup to pot; reheat over moderate heat, stirring
- Garnish with diced tomato at serving time.
Nutrional Facts (Per Serving)
Carbohydrates 33g, Protein 12g, Fat 1g, Calories 178, Fiber 7.7g, Sodium 362mg, Cholesterol 0mg.
Recipe Comments and Suggestions
Source:
The Art of Cooking for the Diabetic - Revised Edition. Mary Abbott Hess and Katharine Middleton. Copyright 1988, 1978.
Ingredients
To make Split Pea Soup, you'll need:
- 1 lb dry split peas washed
- 1
- 1/2 qt water
- 1/2 cup chopped onion
- 2 cups celery
- 1 cup sliced carrot
- 1/2 tsp freshly-ground white pepper
- 1/2 tsp salt
- 1 tsp minced garlic
- 1 can stewed tomatoes - (16 oz) with juice
- 1 can chicken broth - (10
- 1/2 oz)
- 1 tomato diced fine
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