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Because peas pack a powerful source of protein and fiber, with a 1-cup serving of split pea soup providing one-quarter of your Daily Value for fiber (7 grams) and 7 grams of protein. Note, some ...
McDougall's Split Pea Soup Right Foods Nutrition (per cup) : 250 calories, 1 g fat (0 g saturated fat), 540 mg sodium, 46 g carbs (16 g fiber, 6 g sugar), 15 g protein
A package of frozen pureed winter squash adds sweetness and good nutrition—namely vitamin A, potassium and fiber—to this soup version of a family favorite, mac and cheese.
A sack of split peas. Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in medieval Europe. [5] [6] Yellow split pea is known as lappeh in western Asia and particularly in Iran and Iraq.
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. [1] Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup.
“One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very ‘50s!)," says Garten.
Thick pea soup, eaten in the winter, traditionally served with sliced sausage Solyanka: Russia: Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives Sop saudara: Indonesia Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.