Photo: Cala
Estimated Nutrition (whole recipe, rough)
558
Calories
63g
Protein
19g
Fat
30g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 1 pound (½ kilogram ) dry yellow split peas
- 2 chicken or beef bouillon cubes
- 1 small onion , chopped
- 1 medium carrot , diced
- 1 stalk celery , chopped
- 6 cups (1½ liters ) water
- Salt and pepper to taste
Directions
1
Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.
2
Put all ingredients into a 6 or 8 quart stock pot or Dutch oven
3
Bring to a boil , then simmer covered until peas are tender, 1–2 hours.
Recipe sourced from
wikibooks