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Curried Split Pea Soup Recipe
|Onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Bacon strips||4 , cut into 1/2-inch pieces|
|Dried yellow split peas||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Curry powder||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1066 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 5.2 g26.1%
Trans Fat 0 g
Cholesterol 11.8 mg
Sodium 3244.1 mg135.2%
Total Carbohydrates 213 g71%
Dietary Fiber 80.1 g320.5%
Sugars 34.7 g
Protein 79 g158.9%
Vitamin A 362.8% Vitamin C 176.2%
Calcium 33.3% Iron 94.6%
*Based on a 2000 Calorie diet
Add split peas and water.
Bring mixture to a boil; cover, reduce heat, and simmer until peas are tender (about 1 hour).
Meanwhile, split carrot lengthwise into 4 pieces.
Thinly slice carrot and celery; set aside.
In a blender or food processor, puree pea mixture, a portion at a time, until smooth; return to pan.
Add carrot, celery, tomatoes (break up with a spoon) and their liquid, salt, curry powder, and pepper.
Cover and simmer until carrots are tender when pierced (about 25 minutes).
Stir in parsley.