Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lb yellow split peas
- 8 cup water
- 1 x onion chopped
- 2 tsp dried thyme rubbed between the palms of your hands
- 1/4 lb bacon cubed
- 2 1/2 lb salted lamb shoulder cut large chunks
- 1 lb rutabagas cut large cubes
- 1 lb potatoes peeled, and cut in thick slices
- 1/2 lb carrots cut in pieces
- Freshly-ground black pepper to taste
- Salt if needed
- =
Directions
Put the peas in a large pan and add water. Bring to the boil, skim, then add thyme and onion. Simmer, covered, for 45 minutes. Add the bacon and one piece of meat to the soup and boil the rest of the meat in a separate pan. Simmer the soup with the meat for around 30 minutes, stirring frequently and adding more water if needed.
Add the vegetables and cook for 20 minutes, or until tender. Season to taste with pepper and salt, if needed. The bean soup should be thick (when cold it almost becomes like pease pudding). The meat and vegetables may be served on a separate plate and eaten with the soup, or cut up small and returned to the soup." Serve hot as a meal to 8 people.