Appetizers / Soups / Salads

Split Pea Soup with Chunky Veggies is for Soup.

Split Pea Soup with Chunky Veggies takes 15 minutes to prepare.

Split Pea Soup with Chunky Veggies takes 45 minutes to cook.

Split Pea Soup with Chunky Veggies makes 10 servings.

The ingredients for Split Pea Soup with Chunky Veggies are:

1 lb split peas
5 medium carrots (chopped)
1/2 a large onion (chopped)
3 yukon gold potatoes (cubed)
1 lb frozen cooked cauliflower
4 cups chicken stock
4 cups water

I seasoned with garlic powder, thyme, black pepper, a pinch of cayenne pepper, cumin, and a bay leaf

Here is how you make Split Pea Soup with Chunky Veggies:

Soften onions and carrots firstAdd 4 cups chicken stock and 4 cups waterAdd the potatoes and cauliflower Bring to a boil then reduce heat and coverWhen the potatoes are almost done add the peas and cook for an additional 20-30 minutes, or until soft. This soup comes out very thick. If you want a thinner soup add more water or Chicken stockNumber of Servings: 10Recipe submitted by SparkPeople user MELANIE.LEANN.

The nutritional information for Split Pea Soup with Chunky Veggies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 209.7

• Total Fat: 1.4 g
• Cholesterol: 2.9 mg
• Sodium: 192.1 mg
• Total Carbs: 45.2 g
• Dietary Fiber: 13.8 g
• Protein: 15.4 g

The dietary needs meet for Split Pea Soup with Chunky Veggies is Low Fat