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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%)

Yield: Serves 8. Each serving: 1 cup.

Make this thick and hearty soup and serve it for lunch or dinner. Freeze leftovers in single use portions for days when you donít 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.

Total Preparation & Cooking Time: 100 min. (10 Prep, 90 Cook)

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