Sweet Split Pea Soup
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Ingredients9 h 20 m servings 237 cals
Original recipe yields 8 servings
- Soak peas overnight in ample water. Drain before using in the recipe.
- Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes. Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce. Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks. Season to taste with salt and pepper.
Per Serving: 237 calories; 1.3 g fat; 42.2 g carbohydrates; 16.1 g protein; < 1 mg cholesterol; 562 mg sodium. Full nutrition
ReviewsRead all reviews 2
I'm sorry but any recipe that calls for beef broth is NOT vegetarian. It doesn't tase very good using vegetable stock.