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Michele Cohen: "I made this for the first time. Wow sooo deliciou…" Read More
12Ingredients
100Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 2 onions (medium, diced)
- 2 carrots (diced)
- 3 celery stalks (diced)
- 6 cups vegetable stock (OR water OR chicken stock)
- 2 cups yellow split peas
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme
- 2 tsp. dried oregano
- 2 bay leaves
- salt
- pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1650mg69% |
Potassium1220mg35% |
Protein26g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber29g116% |
Sugars15g |
Vitamin A120% |
Vitamin C15% |
Calcium10% |
Iron30% |
* 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(2)
Michele Cohen 4 years ago
I made this for the first time. Wow sooo delicious. Nice and thick the way I like it. I did use the immersion blender to make some of it smooth. What texture. I will definitely make this again.
TooSweet 6 years ago
I took some shortcuts and purchased pre-diced onion, celery & carrot kit at Traders Joe and used vegetable broth, rinsed yellow split peas kernels before cooking and simmered as directed. I added a cup of hot water before serving to thin soup out a little bit, or add as many per your consistency liking. The yellow color is definitely more appealing to the eyes especially with kids eating.