Split Pea Soup with Portabellos Recipe

1. In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
   
   
2. Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove bay leaf.
   
   
3. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Season with pepper and serve.
   
   

Nutrition Facts

Serving Size 844.3g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 470 Calories from Fat 133

% Daily Value*

Total Fat 14.8g 23%

Saturated Fat 1.9g 10%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 1224mg 51%

Total Carbohydrates 64.9g 22%

Dietary Fiber 24.5g 98%

Sugars 12.5g

Protein 24.0g

Vitamin A 81% • Vitamin C 19% Calcium 10% • Iron 27%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in vitamin A

Bad points High in sodium