Appetizers / Soups / Salads

Tarragon Vegetable Pea Soup is for Soup.

Tarragon Vegetable Pea Soup takes 10 minutes to prepare.

Tarragon Vegetable Pea Soup takes 180 minutes to cook.

Tarragon Vegetable Pea Soup makes 6 servings.

The ingredients for Tarragon Vegetable Pea Soup are:

1 16 oz bag of dried split peas (green or yellow)
15 c. water
4 carrots, diced
5-6 stalks of celery, diced
1 c. frozen yellow corn
1 10 oz package frozen broccoli, thawed and diced small
1 tbsp dried tarragon
Salt & Pepper to taste

Here is how you make Tarragon Vegetable Pea Soup:

1. Rinse dried peas in cold water and drain2. Add peas to around 15 cups water and bring to a boil3. Reduce heat to medium low; let peas simmer for about 90 minutes or until peas begin to soften and dissolve into the water4. Once peas have dissolved and soup begins to thicken a bit, add carrots and celery. Continue to cook soup until volume reduces slightly and soup thickens.5. When soup has thickened and reduced to approximately 11-12 cups, add frozen broccoli, corn, salt, pepper and tarragon. Continue to simmer until vegetables are cooked and soup thickens a bit more. If it seems too watery still, remove from heat and let stand for a few moments. Pea soup has a tendency to magically thicken all on its own!Serving Size: makes about 6 2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MEGILLSON.

The nutritional information for Tarragon Vegetable Pea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.1

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,232.2 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 9.2 g
• Protein: 8.5 g

The dietary needs meet for Tarragon Vegetable Pea Soup is Vegetarian