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Greek Split Pea Soup

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Greek Split Pea Soup
  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 8
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Ingredients

1
bag (16 oz) dried split peas (about 2 1/4 cups)
2
large onions, coarsely chopped (2 cups)
3
medium stalks celery, coarsely chopped (about 1 cup)
8
cups water
2
medium red or yellow bell peppers, chopped (2 cups)
1/3
cup uncooked orzo or rosamarina pasta (about 2 oz)
1/4
cup chopped fresh parsley
1
teaspoon dried oregano leaves
1
teaspoon salt
1/4
teaspoon pepper
1/2
cup crumbled feta cheese (2 oz)
1/2
cup sliced ripe olives

Directions

  • 1 In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • 2 Puree pea mixture with immersion blender. (Or pour about 3 cups mixture into blender. Cover; blend until smooth. Pour into heatproof pitcher or bowl. Repeat with remaining mixture; return to Dutch oven.)
  • 3 Stir in bell peppers, pasta, parsley, oregano, salt and pepper. Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender. Top individual servings with cheese and olives.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
500mg
21%
Potassium
690mg
20%
Total Carbohydrate
41g
14%
(
Dietary Fiber
17g
67%
,
Sugars
5g
)
Protein
14g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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