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Split Pea Soup

Split Pea Soup

97 Ratings
97 Ratings
Recipe Image
Makes: 6 servings
Total Cost: $$$$

Simmering this soup for hours keeps your kitchen warm on a cold winter day.  Add ham for an even heartier soup.  Enjoy this soup with a fresh salad and warm whole grain bread.

 

Ingredients

  • 1 onion (large)
  • 3 tablespoons margarine or butter
  • 1 1/2 cups split peas, dry
  • 6 cups water
  • 1 teaspoon salt

Directions

1. Chop onion. Cook in margarine in a large pan until tender.
2. Wash and drain split peas.
3. Add water, split peas and salt to onion. Bring to boiling.
4. Lower heat and cover pan. Simmer about 2 hours, until thickened.
 

Notes

Optional: Cook a ham bone or pieces of ham in the soup. Remove bone and serve meat in soup.

Learn more about:
- Onions
- Peas

Source:

University of Illinois, Extension Service, Wellness Ways Resource Book

Nutrition Information

Serving Size: 3/4 cup prepared soup, 1/6 of recipe (319g)
Nutrients Amount
Total Calories 219
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 447 mg
Carbohydrates 31 g
Dietary Fiber 12 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 12 g
Vitamin D 0 mcg
Calcium 32 mg
Iron 2 mg
Potassium 525 mg
N/A - data is not available
Nutrients Amount
Total Calories 219
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.4 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 31 g
Dietary Fiber 12 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 12 g
Minerals
Calcium 32 mg
Potassium 525 mg
Sodium 447 mg
Copper 277 mcg
Iron 2 mg
Magnesium 53 mg
Phosphorus 141 mg
Selenium 1 mcg
Zinc 1 mg
Vitamins
Vitamin A 58 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mcg
Vitamin C 2 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 13 mcg
Folate 92 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 47 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Protein Foods 2 1/2 ounces

Write a review

Good recipe. Instead of only the onions, I sauteed the onions, celery, and carrots in canola oil first. This brought out the flavors better. I don't usually use margarine when cooking oil is available. Margarine adds a bit more flavor over oil. I also
12/01/06
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