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Caspian Sea Split Pea

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  Water 6 Cup (96 tbs)
  Tomatoes 2 Large
  Shredded cabbage 1 Cup (16 tbs)
  Dried split peas 1⁄2 Cup (8 tbs)
  Barley 1⁄2 Cup (8 tbs)
  Carrots 2 Large, sliced
  Minced parsley 3 Tablespoon
  Tamari/Soy sauce 1 Tablespoon
  Garlic 2 Clove (10 gm)

Place 2 cups of the water in a blender with the tomatoes.
Process on low speed until smooth.
Place the tomato mixture, cabbage, split peas, and barley in a large saucepan.
Bring to a boil over medium-high heat.
While the mixture is heating, add the carrots, parsley, and tamari.
Add the garlic by pushing it through a garlic press into the saucepan.
When the soup boils, stir, cover, and reduce heat to simmer.
Cook for about 1 1/4 hours or until the barley is tender.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 586 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1006 mg41.9%

Total Carbohydrates 125 g41.8%

Dietary Fiber 26.5 g105.9%

Sugars 22.8 g

Protein 26 g51.1%

Vitamin A 619.3% Vitamin C 238.9%

Calcium 21.7% Iron 38.5%

*Based on a 2000 Calorie diet


Caspian Sea Split Pea Recipe