Split Pea Soup With Chunky Vegetables
Source of Recipe
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Recipe Introduction
servings 4
points 3
List of Ingredients
1 1/2 cups Split peas, yellow, dry
6 cups water
2 Tomatoes, plum, chopped
1 medium Onion, chopped
2 Garlic cloves, chopped
1/4 cup Parsley, chopped
1 teaspoon Dill weed, dried
2 cups Sweet potatoes, peeled and-cubed
2 cups Broccoli florets
Chopped parsley for garnishRecipe
Soak peas in 4 cups of water for 4 hours or longer. In
a medium saucepan, bring peas and soaking water to a
boil. Add tomatoes. Simmer, covered, until peas are
very soft, 20 to 25 minutes. In a blender or food
processor, puree 2 cups of pea mixture until smooth,
adding a little extra water if necessary. Return
pureed peas to the saucepan. Cover and keep warm.
In a large deep pot, combine onion, garlic,parsley,
dill, sweet potatoes and remaining 2 cups water. Bring
to a boil, reduce heat and simemr 6 to 7 minutes. Add
broccoli and simmer another 6 to 8 minutes, or until
broccoli is tender but still crunchy. Add pea mixture
reduce heat to low, cover and cook gently until just
heated through. Serve garnished with parsley. Serves 4.
Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0
chol; 38mg sod
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