VEGETABLE SPLIT-PEA SOUP

VEGETABLE SPLIT-PEA SOUP
VEGETABLE SPLIT-PEA SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups dried green split peas, rinsed

  • 5

    cups water

  • 2

    (11-1/2 oz) cans (3 cups) tomato juice

  • 3

    garlic cloves, minced

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 2

    cups coarsely chopped cabbage

  • 1

    cup chopped carrots

  • 1

    cup chopped peeled turnip or potato

  • 1/3

    cup grated or shredded Parmesan cheese, if desired

Directions

In a 6-quart Dutch oven or stockpot, combine split peas and 12 cups water. Bring to a boil. Boil 2 minutes. Remove heat; cover and let stand 1 hour. Drain liquid from peas; return 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. Add cabbage, carrots and turnip or potato. Simmer 20 to 30 minutes or until vegetables are tender. To serve, ladle soup into bowls; top with cheese.

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