Serves: 7
Total Calories: 189
1. In Dutch oven or stockpot, combine split peas and 12 cups (3 quarts) water. Bring to a boil. Boil 2 minutes. Remove from heat cover and let stand 1 hour.
2. Drain and discard liquid from peas return peas to Dutch oven. Add 5 cups water, tomato juice, garlic, salt and pepper. Bring to a boil. Reduce heat cover and simmer 1 hour or until peas are tender.
3. Add cabbage, carrots and turnip simmer 20 to 30 minutes or until vegetables are tender.
4. To serve, ladle soup into bowls top with cheese.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 250 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 760 mg 32% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 16 g 64% * Sugars: 7 g * Protein: 17 g * Vitamin A: 110% * Vitamin C: 35% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 1 Very Lean Meat or 2 1/2 Carbohydrate, 1 Vegetable, 1 Very Lean Meat
This Vegetable Split Pea Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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