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Peas Soup Recipe
|Water/Null||8 Cup (128 tbs) (Null)|
|Dry green split peas/Null||1 Pound (Null)|
|Beef stew meat/Null||1 Pound, cut into 1/2 inch cubes (Null)|
|Salt pork/Null||1⁄2 Pound (Null)|
|Chopped onion/Null||1 Cup (16 tbs) (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Dried basil/Null||1⁄2 Teaspoon, crushed (Null)|
|Dried marjoram/Null||1⁄4 Teaspoon, crushed (Null)|
|Pepper/Null||1⁄8 Teaspoon (Null)|
|Chopped fresh spinach/Sorrel||3 Cup (48 tbs) (Null)|
|Sliced celery/Null||2 Cup (32 tbs) (Null)|
|Dried mint leaves/Null||3⁄4 Teaspoon (Null)|
|Croutons/Null||1⁄4 Cup (4 tbs) (Null)|
Serving size: Complete recipe
Calories 3701 Calories from Fat 2460
% Daily Value*
Total Fat 273 g419.7%
Saturated Fat 90.2 g451.2%
Trans Fat 0 g
Cholesterol 553.4 mg
Sodium 4911.3 mg204.6%
Total Carbohydrates 143 g47.8%
Dietary Fiber 22.8 g91.4%
Sugars 22.4 g
Protein 177 g353.8%
Vitamin A 273.2% Vitamin C 92%
Calcium 46.4% Iron 94.2%
*Based on a 2000 Calorie diet
Bring mixture to boiling.
Cover and reduce heat.
Simmer till beef is barely tender, about 1 1/2 hours.
Remove and discard salt pork.
Mash pea mixture slightly.
Add spinach or sorrel, celery, and dried mint.
Cover and cook till meat and celery are tender, about 30 minutes more.
Garnish soup with croutons before serving.