Nutrition Facts
| Serving Size | 1/6 recipe |
| Calories | 210 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 25 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 12 g |
| Sugars | 5 g |
| Proteins | 12 g |
| Vitamin A | 50% DV |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 6 |
| Preparation Time | 1 hour, 15 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Split peas | 1½ cups |
| Water | 6 cups |
| Medium onion, diced | 1 |
| Medium potatoes, peeled and diced | 2 |
| Garlic powder | ¼ teaspoon |
| Parsley, dried | ¼ teaspoon |
| Medium carrots, grated | 2 |
Directions
- In a large pot, combine split peas and water, and bring to a boil.
- Reduce heat. Cover and let simmer until tender (1 hour).
- Add onion, potato, garlic powder, dried parsley, and carrots.
- Cover and simmer for 1 hour.
- Transfer soup mixture in batches to a blender, and puree until smooth.
- Return to heat and warm through. Serve.
Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.