Split Pea and Potato Soup Recipe

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Ingredients:

Serving

3 tbsp butter
1 large onion, finely chopped
4 medium carrots , cut into 1/2-inch pieces
2 celery ribs, cut into 1/4 pieces
1 lb split peas, rinsed and picked
2 quarts chicken stock
1 bay leaf
2 lbs yukon gold potatoes, in 1/2-inch cubes

Directions:

Melt butter in a 6 quart pot over medium heat.
Add onion, carrots and celery.
Cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
Stir in split peas, chicken stock and bay leaf.
Bring to a boil.
Reduce heat to low, cover and simmer, stirring occasionally for 30 minutes.
Add potato cubes and simmer until they are tender, about 30 minutes.
Discard bay leaf and season to taste with salt and fresh pepper.
Serve immediately with biscuits.
Soup keeps in air-tight container for up to 5 days in the fridge or 1 month in the freezer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	622.05 Kcal (2604 kJ)
Calories from fat	151.47 Kcal
		% Daily Value*
Total Fat	16.83g	26%
Cholesterol	44.1mg	15%
Sodium	1471mg	61%
Potassium	2126.68mg	45%
Total Carbs	94.29g	31%
Sugars	17.06g	68%
Dietary Fiber	7.76g	31%
Protein	29.42g	59%
Vitamin C	49.2mg	82%
Vitamin A	0.7mg	24%
Iron	186mg	1033%
Calcium	108.7mg	11%

Amount Per 100 g
Calories	64.71 Kcal (271 kJ)
Calories from fat	15.76 Kcal
		% Daily Value*
Total Fat	1.75g	26%
Cholesterol	4.59mg	15%
Sodium	153.02mg	61%
Potassium	221.23mg	45%
Total Carbs	9.81g	31%
Sugars	1.77g	68%
Dietary Fiber	0.81g	31%
Protein	3.06g	59%
Vitamin C	5.1mg	82%
Vitamin A	0.1mg	24%
Iron	19.3mg	1033%
Calcium	11.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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