Filed Under: boil, soups, Starter, Under 20 Mins, vegetable

Mushroom and Split Pea Soup

This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it ‘til done. If you have leftovers it freezes and reheats well too for totable lunches.

Loading ... Loading ...

April 8th, 2012

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca .    

Print Page

No Comments  | 

Pin It
Servings
6
Prep Time
10 minutes
Cook Time
1 minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1 pound sliced fresh mushrooms
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 1/2 teaspoons curry powder
  • 5 Cups vegetable or chicken broth
  • 1 Cup split peas
  • 1 large bay leaf
  • freshly ground pepper to taste
    • Directions
  • 1.

    In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4 to 5 minutes or until onion is softened.

  • 2.

    Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50 to 60 minutes or until peas are tender, stirring occasionally.

  • 3.

    Remove bay leaf. Season with pepper to taste.

    • Nutrients Per Serving
    Nutrients per serving: 180 calories, 10 g protein, 3 g fat, 30 g carbs, 5 g fibre.    
    Mushroom and Split Pea Soup
    More Like This
    1. How to Boil The Perfect Egg
    2. Comfort Food with a Twist: Ground Turkey Shepherd’s Pie
    3. The Perfect Dessert for a Chilly Day: Maple Pecan Apple Crisp

    Leave a Comment

    CAPTCHA Image
    *