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Curried Split Pea Soup Recipe
|Garlic||1 Clove (5 gm)|
|Dried yellow split peas||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Curry powder||1 Teaspoon|
|Packed parsley sprigs||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1061 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 11.8 mg
Sodium 3235.7 mg134.8%
Total Carbohydrates 212 g70.7%
Dietary Fiber 79.6 g318.5%
Sugars 34.6 g
Protein 79 g158%
Vitamin A 337.5% Vitamin C 143%
Calcium 31.2% Iron 89.4%
*Based on a 2000 Calorie diet
Cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator so it is still firm.) Using metal blade, process onion, bacon, and garlic with on-off bursts until coarsely chopped.
Turn into a 3-quart saucepan along with peas and water.
Cover and simmer until peas are tender (about 1 hour).
Still using metal blade, process soup, 1/2 at a time, until smooth.
Return puree to pan.
Cut carrot and celery into chunks.
Process separately until coarsely chopped, using on-off bursts for celery; add to soup.
Process tomatoes and their liquid with 3 on-off bursts to break tomatoes into small chunks; pour into soup.
Season with salt, curry powder, and pepper.
Cover and simmer until vegetables are tender (about 25 minutes).
Process parsley until finely chopped.
Stir into soup just before serving.