Ingredients:
- 16 oz green split peas, dried
- 10 cups water
- 1 onion, chopped
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp curry powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 bay leaf
- 2 large carrots, chopped
- 3 medium potatoes, chopped
- 2 stalks celery, chopped
Preparation:
In a large saucepan, combine the split peas, water, onion and spices. Simmer, uncovered, for 1 hour.Stir in the carrots, potatoes and celery. Simmer, covered, stirring occasionally, for an additional 45 minutes, or until the soup reaches desired thickness. Remove bay leaf.
Puree in a blender or food processor. Reheat before serving.
Reprinted with permission from The Compassionate Cook Cookbook.
Nutritional Information:
Makes 6 fat-free servings.
Calories: 353, Calories from Fat: 10
Total Fat: 1.1g, 2% Total Daily Value
Cholesterol: 0mg, 0%
Sodium: 46mg, 10%
Total Carbohydrates: 67.4g, 22%
Dietary Fiber: 23.2g, 93%
Sugars: 9.4g
Protein: 21.0g
Vitamin A 84% RDA, Vitamin C 43%, Calcium 8%, Iron 24%
More Vegetarian and Vegan Soup Recipes:
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Cream of Carrot Soup
Easy Pumpkin Soup Recipe
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Cheesy Potato Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Basic Gazpacho
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Thai Lemongrass Soup
