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Caspian Sea Split Pea Recipe
|Water||6 Cup (96 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Dried split peas||1⁄2 Cup (8 tbs)|
|Barley||1⁄2 Cup (8 tbs)|
|Carrots||2 Large, sliced|
|Minced parsley||3 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
Serving size: Complete recipe
Calories 586 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.43 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1006 mg41.9%
Total Carbohydrates 125 g41.8%
Dietary Fiber 26.5 g105.9%
Sugars 22.8 g
Protein 26 g51.1%
Vitamin A 619.3% Vitamin C 238.9%
Calcium 21.7% Iron 38.5%
*Based on a 2000 Calorie diet
Process on low speed until smooth.
Place the tomato mixture, cabbage, split peas, and barley in a large saucepan.
Bring to a boil over medium-high heat.
While the mixture is heating, add the carrots, parsley, and tamari.
Add the garlic by pushing it through a garlic press into the saucepan.
When the soup boils, stir, cover, and reduce heat to simmer.
Cook for about 1 1/4 hours or until the barley is tender.