Boingo1
Cathlete
Split Pea and Barley Soup
4 cups chicken or vegetable broth
2 cups water
1 1/2 cups chopped celery
1 cup chopped onion
3/4 cup chopped carrot
2/3 cup green or yellow split peas
3 tablespoons pearl barley
3 tablespoons snipped fresh dill
1/2 teaspoon poultry seasoning
1/4 teaspoon ground pepper
Salt to taste
In a 3-quartt saucepan, bring the broth and water to a boil over high
heat. Ad the celery, onion, carrot and peas; return to the boil.
Reduce heat and simmer, covered, 1 hour. Add the barley, dill,
poultry seasoning and pepper. Return to the boil; reduce heat and
simmer, uncovered, 40 minutes longer or until the peas have
dissolved. Season with salt.
Serves: 5
Per serving: 181 calories, 3.5g fat, 3.1g fiber, 9.4g protein, 29.3g
carbs, 4mg cholesterol, 41mg calcium, 1.8mg iron, 845mg sodium
4 cups chicken or vegetable broth
2 cups water
1 1/2 cups chopped celery
1 cup chopped onion
3/4 cup chopped carrot
2/3 cup green or yellow split peas
3 tablespoons pearl barley
3 tablespoons snipped fresh dill
1/2 teaspoon poultry seasoning
1/4 teaspoon ground pepper
Salt to taste
In a 3-quartt saucepan, bring the broth and water to a boil over high
heat. Ad the celery, onion, carrot and peas; return to the boil.
Reduce heat and simmer, covered, 1 hour. Add the barley, dill,
poultry seasoning and pepper. Return to the boil; reduce heat and
simmer, uncovered, 40 minutes longer or until the peas have
dissolved. Season with salt.
Serves: 5
Per serving: 181 calories, 3.5g fat, 3.1g fiber, 9.4g protein, 29.3g
carbs, 4mg cholesterol, 41mg calcium, 1.8mg iron, 845mg sodium