Directions:
- In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
- Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
- Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.64 Kcal (1066 kJ) | ||
| Calories from fat | 63.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 1% | |
| Sodium | 901.54mg | 38% | |
| Potassium | 596.6mg | 13% | |
| Total Carbs | 41.03g | 14% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3mg | 17% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 72.76 Kcal (305 kJ) | ||
| Calories from fat | 18.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 11% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 1% | |
| Sodium | 257.6mg | 38% | |
| Potassium | 170.47mg | 13% | |
| Total Carbs | 11.72g | 14% | |
| Sugars | 1.33g | 19% | |
| Dietary Fiber | 1.43g | 20% | |
| Protein | 2.59g | 18% | |
| Vitamin C | 2.6mg | 15% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.9mg | 17% | |
| Calcium | 23.6mg | 8% | |
* 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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