Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups green split peas, washed and picked over
- 6 cups chicken, beef, or vegetable stock, or water
- salt and freshly ground black pepper to taste
- croutons
Directions
Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat.
Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.
Mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
Reheat, adding more stock or water if necessary to achieve the consistency you like.
Season to taste and serve with croutons.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Green split pea Recipes
Category:Chicken stock Recipes
Category:Beef stock Recipes
Category:Vegetable stock Recipes