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Food Network Split Pea Soup Recipe

Looking for an easy Food Network Split Pea Soup recipe? Learn how to make Food Network Split Pea Soup using healthy ingredients.


Submitted by jonephajones

Makes 5 servings



Curried Split Pea Soup: http://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe/index.html

Recipe Ingredients for Food Network Split Pea Soup

12 oz Split Peas
1 medium White Onion
5 cup Soup, Chicken Broth Or Bouillon, Dehydrated, Dry
2 clove Garlic
1 tbsp Curry Powder
1 tbsp Extra Virgin Olive Oil

Recipe Directions for Food Network Split Pea Soup

  1. Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

  2. Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Categories

Beans, Soup, Vegetarian

Nutrition Facts
Serving Size 103.6g
Amount Per Serving
Calories
278
Calories from Fat
43
% Daily Value*
Total Fat
4.8g
7%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
1488mg
62%
Potassium
49mg
1%
Total Carbohydrates
43.5g
15%
Dietary Fiber
2.8g
11%
Sugars
2.2g
Protein
16.8g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Low in sugar
  •   Bad points
  • Very high in sodium
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