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13Ingredients
85Minutes
120Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. dried oregano
- 1 bay leaf
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 2 cups carrots (diced)
- 2 cups potatoes (red or white, unpeeled & chopped)
- 1 lb. green peas (dried split, rinsed)
- 8 cups low sodium vegetable broth
- pepper
- salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium500mg21% |
Potassium470mg13% |
Protein4g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A90% |
Vitamin C50% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Warus 3 years ago
My father has always loved canned pea soup. I made this recipe for him and he loved it even more! I now make it regularly for him.
Greg Lovell 4 years ago
I do this in the instant pot. Sauté in IP per instructions, add everything else. Added 1 cup water. 12 min pressure, 15 min natural release, then quick release. Just used an immersion blender at the end versus removing several cups to blend separately. Hit it with some more S and P after all done. Used julienned carrots as a timesaver.
Lolly L. 4 years ago
Delish but very thick, needed to cook longer. i would cover partially next time.