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:
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 Pea Soup Recipes:
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Vegan Cream of Snow Pea Soup
Greek Vegetarian Pea Soup with Fresh Mint
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