Appetizers / Soups / Salads

The Editor's Vegetarian Split Pea Soup is for Soup.

The Editor's Vegetarian Split Pea Soup takes 15 minutes to prepare.

The Editor's Vegetarian Split Pea Soup takes 60 minutes to cook.

The Editor's Vegetarian Split Pea Soup makes 6 servings.

The ingredients for The Editor's Vegetarian Split Pea Soup are:

2 TBSP olive oil
1 small onion, chopped
2 large carrots, chopped
1 red bell pepper, chopped
1 small summer squash, chopped
1 clove of garlic, minced
4 small squares vegetable boullion
8 cups water
salt and pepper
8oz (1cup) dried split peas, rinsed and drained
4 small potatoes (red work well too!), chopped

Here is how you make The Editor's Vegetarian Split Pea Soup:

Heat olive oil in a large stock pot. Add chopped onions, carrots, squash, bell pepper and garlic to pan. Sautee until soft. Salt and pepper to taste.Add boullion, split peas and water. Bring to a boil, then reduce to a simmer for 30 minutes.Add potatoes. Simmer for another 30 minutes or until potatoes are tender and peas have broken down. Soup should be nice and thick, but you can add water or vegetable broth to make thinner if you like. Number of Servings: 6Recipe submitted by SparkPeople user EDITORABC.

The nutritional information for The Editor's Vegetarian Split Pea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.2

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 584.9 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 6.7 g
• Protein: 5.8 g

The dietary needs meet for The Editor's Vegetarian Split Pea Soup is Vegetarian