Thick and Creamy Split Pea Soup

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Thick and Creamy Split Pea Soup

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 cups vegetarian broth

1 pound green or yellow split peas -- rinsed

3 to 6 carrots -- chopped

1 onion -- chopped

1 cup celery (stalks and leaves) -- chopped

1 to 2 cloves garlic -- minced

1/2 teaspoon dried thyme

dash cayenne

1/4 cup fresh parsley -- chopped

pepper to taste

a few drops of liquid smoke (optional)

 

Briing broth, peas, carrots, onion, celery, garlic, thyme, and cayenne to a boil

in a large pot. If you like a really thick soup, add 1/4 cup pearl or pot

barley to the soup along with the peas. Turn the heat down, cover, and simmer

for 2 to 4 hours, or until the peas are tender. If the soup is too thick, add

some water. Taste for seasoning and add the parsley, pepper to taste, and

liquid smoke if using.

 

Description:

" This is good with corn bread or muffins. Sprinkle each serving with

soy bacon bits, if you like, or add slices of tofu wieners. "

 

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Per Serving (excluding unknown items): 18 Calories; trace Fat (4.2% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0