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VEGETABLE SPLIT-PEA SOUP

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VEGETABLE SPLIT-PEA SOUP 0 Picture

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

Details

Preparation

Step 1

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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