Hardy Split Pea and Rice Soup (Diabetic)

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 to 2 teaspoons curry powder, to taste
2 cups split peas
1 cup uncooked brown rice, rinsed
8 cups water
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon salt

Method:

Heat oil in large kettle and sauté onion, carrots, celery, and garlic until tender. Stir in curry powder to taste. Add split peas, rice, water, and bay leaf. Bring to a boil; reduce heat and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender. Add pepper and salt and serve hot.
Yield: about 14 cups

Helpful Hints:

Preparation time: 15 minutes
Cooking time: 1 to 1 1/2 hours
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 131
Carbohydrate: 24 g
Protein: 6 g
Fat: 2 g
Saturated fat: <1 g
Sodium: 227 mg
Fiber: 2 g
Exchanges per serving: 1 1/2 starch
Carbohydrate choices: 1 1/2


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