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Correo Electrónico
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Ingredientes
- 3 oz vegetable oil
- 2 cups Spanish onions, peel, dice small
- 1 cup celery, dice small
- 1 cup carrots, wash, peel, dice small
- 1/2 cup garlic, minced
- 1 1/2 gal vegetable stock
- 3 lbs split peas
- salt and pepper to taste
Direcciones
- In a tilt grill, heat the oil and saute all vegetables until the onions are translucent.
- In a steam kettle, add the cold stock and split peas.
- Bring to a first boil, then reduce to a simmer. Simmer and skim as necessary for about 2 houts, or until the split peas are tender.
- Puree the vegetable in a food processor.
- Combine the pureed vegetables with the stock in the steam kettle. Bring back to a boil.
- Adjust the seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 20 servings | |
| Calories 297 | |
| Calories from Fat 45 | 15% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1147mg | 48% |
| Potassium 730mg | 21% |
| Total Carbs 47.69g | 13% |
| Dietary Fiber 17.9g | 60% |
| Sugars 8.83g | 6% |
| Protein 17.13g | 27% |
