Directions:
- In a large Dutch oven, combine onion, carrots, celery, cabbage, garlic, oregano, and vegetable broth; bring to a boil, over high heat, loosely cover, reduce heat to a simmer, and let cook until tender, about 45 minutes.
- Stir in split peas and bring back to a simmer; loosely cover, and continue to cook, stirring occasionally, until the peas are softened and starting to break down, about 1 1/2 hours.
- Add water if soup gets too thick during the cooking.
- Season with salt, pepper, and Worcestershire sauce; let simmer a few minutes to meld flavors, taste, and adjust seasoning and thin with water as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.75 Kcal (3101 kJ) | ||
| Calories from fat | 133.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 7.38mg | 2% | |
| Sodium | 6094.94mg | 254% | |
| Potassium | 2378.56mg | 51% | |
| Total Carbs | 131.44g | 44% | |
| Sugars | 37.42g | 150% | |
| Dietary Fiber | 25.28g | 101% | |
| Protein | 27.32g | 55% | |
| Vitamin C | 141.8mg | 236% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 9.5mg | 53% | |
| Calcium | 277.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 59.04 Kcal (247 kJ) | ||
| Calories from fat | 10.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 23% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 2% | |
| Sodium | 485.78mg | 254% | |
| Potassium | 189.58mg | 51% | |
| Total Carbs | 10.48g | 44% | |
| Sugars | 2.98g | 150% | |
| Dietary Fiber | 2.01g | 101% | |
| Protein | 2.18g | 55% | |
| Vitamin C | 11.3mg | 236% | |
| Vitamin A | 0.1mg | 31% | |
| Iron | 0.8mg | 53% | |
| Calcium | 22.1mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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