Directions:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- Add the carrots, all of split peas, and chicken stock.
- Bring to a boil, then simmer uncovered
- Skim off the foam while cooking.
- Simmer for about 60 minutes
- When peas are soft use an immersion blender to puree peas, not too much just a bit to get thick
- Add cooked barley, kosher salt and pepper if needed
- Break out the rye bread and ladle i
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.18 Kcal (859 kJ) | ||
| Calories from fat | 65.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 756mg | 32% | |
| Potassium | 474.89mg | 10% | |
| Total Carbs | 24.53g | 8% | |
| Sugars | 8.98g | 36% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 24mg | 40% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.79 Kcal (250 kJ) | ||
| Calories from fat | 19.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 11% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 2% | |
| Sodium | 220.29mg | 32% | |
| Potassium | 138.37mg | 10% | |
| Total Carbs | 7.15g | 8% | |
| Sugars | 2.62g | 36% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 3.11g | 21% | |
| Vitamin C | 7mg | 40% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.9mg | 3% | |
* 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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