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Split-Pea Vegetable Soup

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Ingredients
  Potato 1 Large
  Carrots 2 Medium
  Celery stalks 2
  Onion 1⁄2 Small
  Dried split peas 1⁄2 Cup (8 tbs)
  Water 2 Quart (8 Cups)
  Butter/Margarine / drippings 1 Tablespoon
  Salt 1 Tablespoon
  Pepper To Taste
  Cabbage head 1⁄4 Small
Directions

Cut up potato, carrots, celery, and onion.
Wash and drain split peas.
Bring water to boil.
Add cut-up vegetables, split peas, butter, salt, and pepper; cover.
Boil gently 30 minutes.
Cut up cabbage; add to soup.
Cook 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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4.217645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 582 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 6008.2 mg250.3%

Total Carbohydrates 107 g35.7%

Dietary Fiber 16.7 g66.9%

Sugars 17 g

Protein 18 g37%

Vitamin A 423.7% Vitamin C 160%

Calcium 15.4% Iron 18.5%

*Based on a 2000 Calorie diet

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Split-Pea Vegetable Soup Recipe