Split Pea Soup With Carrots Recipe
Ingredients
| Water | 4 Cup (64 tbs) | |
| Dried thyme leaves | 1⁄4 Teaspoon | |
| Green peas | 3⁄4 Cup (12 tbs), split | |
| Cayenne pepper | 1 Pinch | |
| Carrots | 3⁄4 Cup (12 tbs), chopped | |
| Lemon juice | 1 Teaspoon | |
| Celery | 1⁄4 Cup (4 tbs), chopped | |
| Tomato | 1 Large, chopped | |
| Onion | 1⁄4 Cup (4 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 188 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.25 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 107.3 mg4.5%
Total Carbohydrates 38 g12.8%
Dietary Fiber 12.2 g49%
Sugars 18 g
Protein 9 g18.5%
Vitamin A 376.9% Vitamin C 132.7%
Calcium 12.3% Iron 22.9%
*Based on a 2000 Calorie diet
Directions
Bring to a boil.
Reduce heat and simmer for 1 hour or until peas are tender.
Transfer to a blender or food processor and puree.
Return to pot and warm through.
Stir in lemon juice.
Serve garnished with chopped tomato.
Chef
