Split Pea and Spinach Soup

Western.Chefs's picture

Jan. 10, 2012


Chopped onion 2 Cup (32 tbs)
Oil 2 Tablespoon
Split peas 1 Pound
Water 2 Quart
Bay leaves 2 , crumbled
Basil 1 Teaspoon
Frozen chopped spinach 10 Ounce , thawed (1 package)
Salt 2 Teaspoon
Pepper 1/2 Teaspoon
Ground cloves 1/8 Teaspoon
Grated parmesan cheese 1/4 Cup (4 tbs)



1. Take a Dutch oven and heat oil in it. Saute onions until golden brown.

2. Stir in water, peas, bay leaves and basil and cover, simmer for about an hour until peas become soft.

3. Stir in spinach, cover and cook over heat for another 8 minutes or more. Keep on stirring at occasional intervals.

4. Add cloves, pepper and salt.


5. Serve the split pea and spinach soup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2151Calories from Fat 403

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 4681 mg195.04%

Total Carbohydrates 318 g106%

Dietary Fiber 128 g512%

Sugars 51 g

Protein 135 g270%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet