Yellow Split-Pea Soup (Gul Artsoppa)
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INGREDIENTS
INSTRUCTIONS
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary. Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4-inch slices. Add pork to soup or serve separately with mustard if desired. Servings: 8 servings (about 1-1/2 cups each) Recipe by: Betty Crockers International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (309g) | ||
| Recipe Makes: 8 | ||
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| Calories: 511 | ||
| Calories from Fat: 409 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 45.4g | 61 % | |
| Saturated Fat 16.5g | 83 % | |
| Monounsaturated Fat 21.3g | ||
| Polyunsanturated Fat 5.4g | ||
| Cholesterol 48.2mg | 15 % | |
| Sodium 972.5mg | 34 % | |
| Potassium 431.6mg | 11 % | |
| Total Carbohydrate 17.6g | 5 % | |
| Dietary Fiber 6.3g | 25 % | |
| Sugars, other 11.3g | ||
| Protein 8.2g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 511
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