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    You are in: Home / Recipes / Sunday Dinner Split Pea Soup Recipe
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    Sunday Dinner Split Pea Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Member #610488's Note:

    This recipe is from the actress, Judy Collins.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (16 ounce) package yellow split peas, rinsed
    • 2 (10 1/2 ounce) cans chicken broth
    • 2 cups water
    • 1 (9 ounce) envelope dry onion soup mix (recommended is Lipton)
    • 1 1/2 cups baby carrots, rinsed and sliced
    • 2 large vidalia onions, chopped
    • 6 stalks celery, trimmed and diced
    • 1 large leek, stripped of their outer leaves, rinsed, and chopped
    • 2 garlic cloves, minced
    • 2 tablespoons Dijon mustard
    • 4 tablespoons soy sauce or 4 tablespoons tamari
    • 2 tablespoons balsamic vinegar
    • salt and pepper, to taste

    Directions:

    1. 1
      In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
    2. 2
      Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
    3. 3
      Remove from heat and let sit for an hour at room temperature.
    4. 4
      Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.

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    Nutritional Facts for Sunday Dinner Split Pea Soup

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 694.3
     
    Calories from Fat 27
    99%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 6818.9 mg
    284%
    Total Carbohydrate 129.7 g
    43%
    Dietary Fiber 37.5 g
    150%
    Sugars 21.5 g
    86%
    Protein 40.0 g
    80%

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