Hands down my all time favorite soup. Split Pea Soup is made with a handful of ingredients and is simply perfect on a cold wintery day.
Course:
Lunch, Soup
Cuisine:
American, Russian
Servings: 4
Calories: 693 kcal
Author: Vicky Berman
-
2
liters
water
-
1
pound
beef
preferably with bone
-
1
carrot
peeled
-
1
celery stick
-
1
onion
peeled
-
1
pound
yellow split peas
-
salt
pepper
-
2
bay leaves
-
Place split peas in a bowl and cover them with warm water, set aside. Add beef and water to pot. Bring to a boil and as soon as it boils pour the water out and add 2 more liters cold water. Bring to a boil again.
-
As soon as it boils reduce heat to low and add carrot, celery and onion. Simmer uncovered for 10 minutes.
-
Add split peas and continue to simmer until they are soft, 1-2 hours. When split peas are almost fully cooked add salt, pepper and 2 bay leaves. When fully cooked remove onion, celery and bay leaves (can keep carrot in - optional).
Nutrition Facts
Split Pea Soup
Amount Per Serving
Calories 693
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 137mg6%
Potassium 1533mg44%
Carbohydrates 72g24%
Fiber 29g121%
Sugar 11g12%
Protein 47g94%
Vitamin A 2760IU55%
Vitamin C 5.3mg6%
Calcium 113mg11%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.