Directions:
- First make your stock.
- Sauté the stock ingredients in a large soup pot with enough vegetable oil to cover the bottom of the pan.
- When the vegetables start to get somewhat soft, cover everything with water.
- Let simmer two to three hours.
- In a smaller soup pot, sauté finely diced vegetables.
- Add flour, stirring constantly for three minutes.
- Add 1 1/2 quarts hot stock.
- Add split peas.
- Simmer 45 minutes to an hour, adjusting seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.6 Kcal (430 kJ) | ||
| Calories from fat | 14.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 3% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 0% | |
| Sodium | 284.07mg | 12% | |
| Potassium | 293.22mg | 6% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 45.5mg | 5% | |
* 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.
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