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Squash And Fea Soup

chef.gonzalo's picture
Ingredients
  Dry split peas 1 Cup (16 tbs)
  Bacon slices 3 , cut up
  Onion 1 Cup (16 tbs), chopped
  Green pepper 1 Cup (16 tbs), chopped
  Instant chicken bouillon granules 1 Teaspoon
  Squash 12 Ounce, mashed (1 package, frozen)
  Light cream 1 Cup (16 tbs)
Directions

MAKING
1. Rinse the peas and set aside for later use.
2. In a saucepan, fry the bacon till crispy and set aside.
3. Drain the bacon, reserving the drippings in pan.
4. In the bacon dripping, cook onion and green pepper just till tender.
5. Add peas, bouillon granules, 4 cups water, 3/4 teaspoon salt, and 1/8teaspoon pepper and bring it to boil.
6. Reduce heat; cover and simmer for about 1 1/2 hours.
7. Stir in frozen squash; cover and simmer for another 20 minutes or till heated through.
8. Stir in cream and bacon and mix well.

SERVING
9. Arrange the hot soup into individual soup bowl.
10. Top each bowl with the bacon pieces and serve immediately with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Squash
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 388 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 12 g59.9%

Trans Fat 0 g

Cholesterol 67.9 mg22.6%

Sodium 346.8 mg14.5%

Total Carbohydrates 40 g13.3%

Dietary Fiber 14.8 g59%

Sugars 8.4 g

Protein 16 g31%

Vitamin A 19.6% Vitamin C 77.2%

Calcium 9.4% Iron 15%

*Based on a 2000 Calorie diet

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Squash And Fea Soup Recipe