Nutritional Info

Nutrition Facts

Serving Size 1 (284g)

Calories 145
Calories from Fat 12 (8%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 11.2mg 4%
Sodium 1018mg 44%
Potassium 4.4mg 0%
Total Carbohydrate 22g 7%
Dietary Fiber 4.5g 18%
Sugars 4.7g
Protein 9.3g 19%

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Recipe Description
This soup is tried and true. I've recieved this recipe from a friend (Sarah) who taught it in many cooking classes.  
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
8 Cup(c)  water or reduced-sodium, defatted chicken broth
2 Cup(c)  split peas, rinsed and picked over chicken broth
2   bay leaves
1 Tablespoon(T)  vegetable oil
2 Clove(clv)  garlic, minced
1   rib celery, chopped
2   carrots, chopped
1   leek, washed well and minced
1   medium all-purpose potato, peeled and cubedbroth
2 Tablespoon(T)  fresh parsley, minced
1/4 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  marjoram, dried
1 Tablespoon(T)  soy sauce, or more to taste freshly ground pepper to taste


Bring the water or broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes, stirring occasionally. Meanwhile, heat the oil in a nonstick skillet. Saute the garlic, celery, carrots and leek over low heat until the vegetables soften and the onions turn slightly golden. Keep the pot covered between stirrings. Add the sauteed vegetables and remaining ingredients to the pot with the split peas. Simmer, uncovered, for another 20 minutes, stirring occasionally.


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Sarah's Split Pea Soup
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