Split Pea Soup

Name: Split Pea Soup
Yield: 6

99 Ratings

Makes: 6 servings

Total Cost: $$$$

Simmering this soup for hours keeps your kitchen warm on a cold winter day. Add ham for an even heartier soup. Enjoy this soup with a fresh salad and warm whole grain bread.

Ingredients

1 onion (large)
3 tablespoons margarine or butter
1 1/2 cups split peas, dry
6 cups water
1 teaspoon salt

Directions

Wash hands with soap and water.
Chop onion. Cook in margarine in a large pan until tender.
Wash and drain split peas.
Add water, split peas, and salt to onion. Bring to boiling.
Lower heat and cover pan. Simmer about 2 hours, until thickened.

Notes

Optional: Cook a ham bone or pieces of ham in the soup. Remove bone and serve meat in soup.

Learn more about:

Onions
Peas

Source:

Wellness Ways Resource Book
University of Illinois Extension Service

Nutrition Information

Serving Size: 3/4 cup prepared soup, 1/6 of recipe (319g)

Show Full Display Show Less

Nutrients	Amount
Total Calories	217
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	447 mg
Carbohydrates	30 g
Dietary Fiber	11 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	11 g
Vitamin D	0 mcg
Calcium	31 mg
Iron	2 mg
Potassium	515 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	217
Total Fat	6 g
Saturated Fat	1 g
Monounsaturated Fat	3 g
Polyunsaturated Fat	2 g
Linoleic Acid	2 g
α-Linolenic Acid	0.4 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	0 mg
Carbohydrates	30 g
Dietary Fiber	11 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	11 g
Minerals
Calcium	31 mg
Potassium	515 mg
Sodium	447 mg
Copper	275 mcg
Iron	2 mg
Magnesium	53 mg
Phosphorus	139 mg
Selenium	1 mcg
Zinc	1 mg
Vitamins
Vitamin A	58 mcg RAE
Vitamin B6	0.1 mg
Vitamin B12	0 mg
Vitamin C	2 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	13 mcg
Folate	91 mcg DFE
Thiamin	0.3 mg
Riboflavin	0.1 mg
Niacin	1 mg
Choline	46 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	3/4 cups
	Protein Foods	2 1/2 ounces

Good recipe. Instead of only the onions, I sauteed the onions, celery, and carrots in canola oil first. This brought out the flavors better. I don't usually use margarine when cooking oil is available. Margarine adds a bit more flavor over oil. I also

12/01/06