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Curried Yellow Split Pea Soup Recipe
|Olive oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Curry powder||2 1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Water||7 1⁄2 Cup (120 tbs)|
|Yellow split peas||1 1⁄4 Cup (20 tbs), picked over and rinsed|
|Swiss chard||1 1⁄4 Bunch (125 gm), chopped to make 4 packed cups (Or 1 Large Bunch)|
|Thin skinned potatoes||8 Ounce, scrubbed and cut into 1/2" chunks|
|Green apples||2 Medium, cored and cut into 1/4" pieces|
|Salt||1 1⁄4 Teaspoon|
Calories 364 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.65 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 694.8 mg28.9%
Total Carbohydrates 77 g25.7%
Dietary Fiber 25.9 g103.7%
Sugars 17.6 g
Protein 23 g45.1%
Vitamin A 40% Vitamin C 81.5%
Calcium 9.9% Iron 24.6%
*Based on a 2000 Calorie diet
Add the onion and garlic and cook, stirring frequently, for 6 minutes, or until tender.
Add the curry powder and pepper and cook, stirring constantly, for 30 seconds.
Stir in the water and split peas and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 2 1/2 hours, or until the split peas are very tender and have dissolved.
Stir in the Swiss chard, potatoes, apples, and salt.
Cover and simmer, stirring occasionally, for 35 minutes, or until the potatoes are tender.