Directions:
- In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
- Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots and green onions. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.7 Kcal (815 kJ) | ||
| Calories from fat | 38.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 1% | |
| Sodium | 1286.79mg | 54% | |
| Potassium | 592.76mg | 13% | |
| Total Carbs | 33.98g | 11% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.7mg | 15% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.76 Kcal (259 kJ) | ||
| Calories from fat | 12.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 7% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 408.17mg | 54% | |
| Potassium | 188.02mg | 13% | |
| Total Carbs | 10.78g | 11% | |
| Sugars | 2.88g | 36% | |
| Dietary Fiber | 1.82g | 23% | |
| Protein | 2.22g | 14% | |
| Vitamin C | 7.8mg | 41% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 15% | |
| Calcium | 20.7mg | 7% | |
* 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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