November's Mystery Soup Recipe

Summary

Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Yellow onion1 , chopped
 Red onion1 , chopped
 Oil1⁄4 Cup (4 tbs)
 Water10 Cup (160 tbs)
 Small white beans3⁄4 Cup (12 tbs)
 Chopped spinach/Chard1 Cup (16 tbs)
 Oregano1 Tablespoon
 Basil1 Tablespoon
 Diced carrot3 Cup (48 tbs) (Or Chunks)
 Yellow split peas2 Cup (32 tbs)
 Mineral salt To Taste
 Cayenne To Taste
 Black pepper To Taste
 Cumin1 Teaspoon
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size

Calories 651 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.1%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 205.4 mg8.6%

Total Carbohydrates 115 g38.3%

Dietary Fiber 43 g172%

Sugars 19 g

Protein 42 g84.8%

Vitamin A 386.1% Vitamin C 29.1%

Calcium 22.2% Iron 59.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large pot, saute the basil, oregano and onion in the oil until lightly golden.
2) Stir in the carrots and saute another 5 minutes.
3) Stir in the split peas and mix well to coat with the oil.
4) Pour the water, stir and allow to boil.
5) Stir in the spinach or chard, seasonings and white beans, then simmer for 2 hours until beans are soft.
6) Stir in the lemon juice and adjust the seasonings.

SERVING
7) Pour in the soup bowls and serve immediately.
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