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Georgian Split Pea Soup

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Ingredients
  Water 3 Cup (48 tbs)
  Tomato 1 Large, chopped
  Carrot 1 Large, sliced diagonally
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Dried yellow split peas 1⁄4 Cup (4 tbs), sorted and rinsed
  Pearl barley 1⁄4 Cup (4 tbs)
  Minced fresh parsley 2 Tablespoon
  Reduced-sodium soy sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
Directions

In a blender or food processor, blend or process 1 cup of the water and the tomatoes until smooth.
Transfer to a large saucepan.
Add the remaining 2 cups of water, the carrots, cabbage, split peas, barley, parsley, soy sauce and garlic.
Cover and bring to a boil, then reduce the heat.
Simmer about 1/4 hours or until the barley is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 334 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 258.4 mg10.8%

Total Carbohydrates 65 g21.6%

Dietary Fiber 22.6 g90.5%

Sugars 14.6 g

Protein 20 g39.2%

Vitamin A 323.9% Vitamin C 137.9%

Calcium 14% Iron 31%

*Based on a 2000 Calorie diet

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Georgian Split Pea Soup Recipe