Directions:
- In a large pot add at low-med heat cook onions and garlic until transparent.
- Add a little water as the time passes so the onions wont brown or crisp.
- Add water/broth combo, spices and then add celery, carrots and peas.
- Bring to a boil.
- Reduce heat to a simmer for 1 to 11/2 hours - until peas are soft and mushy.
- Remove the bay leaf.
- Cool slightly.
- Puree in a blender for a smooth soup or leave as is.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.02 Kcal (779 kJ) | ||
| Calories from fat | 79.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 14% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 1089.66mg | 45% | |
| Potassium | 478.57mg | 10% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 10.02g | 20% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 92.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 52.22 Kcal (219 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 14% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 1% | |
| Sodium | 305.92mg | 45% | |
| Potassium | 134.36mg | 10% | |
| Total Carbs | 5.03g | 6% | |
| Sugars | 0.42g | 6% | |
| Dietary Fiber | 0.67g | 10% | |
| Protein | 2.81g | 20% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.4mg | 9% | |
| Calcium | 26.1mg | 9% | |
* 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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