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Recipes
Yield: Serves 8. Each serving: 1 cup.
Recipes
Split Pea Chowder
| Nutrition Information | |
| Calories: | 210 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 187mg |
| Carbohydrates: | 38g |
| Dietary Fiber: | 14g |
| Sugars: | 7.5g |
| Protein: | 13g |
| Vitamin A: | 3062iu (61%) |
| Vitamin C: | 11mg (18%) |
| Calcium: | 47mg (4%) |
| Iron: | 2.4mg (13%) |
Make this thick and hearty soup and serve it for lunch or dinner. Freeze leftovers in single use portions for days when you don�t have time to cook.
1 14-ounce bag dry split peas, sorted and rinsed
1 onion, chopped
1 potato, washed and chopped (do not peel)
3 carrots, peeled and chopped
1 6-ounce can low-sodium V8
8-9 cups cold water
1 tsp Old Bay Seasoning (or use Abra Cadabra Soup Mix)
1 bay leaf
Place all ingredients together in a large soup pot. Bring to a boil over high heat then reduce to a low simmer.
Cook until peas and veggies are tender, about 1-1/2 hours; stir occasionally to avoid sticking and burning.
Remove bay leaf and season with black pepper. Adjust the consistency at the end with more water if needed. Serve hot.
Crock pot instructions: Reduce amout of water to 7 cups. Place all ingredients together in a crockpot and turn heat on high. Cook until peas and veggies are tender, about 4 hours, stirring constantly. Serve hot.
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