Split Pea Chowder I

[Guest guest]

I checked this book out from the library and I made this today. It was really

good. It had never occured to me to serve soup over whole wheat bread, but I

had some stale bread that needed used up so I tried it and it was really good.

I did add more salt and some pepper before serving. I am going to find this

book and buy a copy for myself.

 

Sarah in CA

 

 

* Exported from MasterCook *

 

Split Pea Chowder I

 

Recipe By :Edyth Young Cottrell

Serving Size : 9 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

1/2 cup brown rice

2 cups split peas

2 teaspoons salt

1 cup onions -- sauteed

1 tablespoon olive oil -- to saute onions in

1/2 cup carrots -- finely diced

1/2 cup celery -- finely diced

1/2 teaspoon basil leaves

 

Add rice to rapidly boiling water in large kettle. Cover. Bring to full

boil and let cook 30 minutes. Add peas and cook 30 minutes. Add salt and

sauteed onions. Add carrots and celery to soup and let cook 10 or 15

minutes. Vegetables should be " crisp and tender " . Add basil, test and

season to taste. Serve over slices of whole wheat bread.

 

Source:

" The Oats, Peas, Beans & Barley Cookbook "

Copyright:

" 1976 "

Yield:

" 9 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 212 Calories; 2g Fat (9.7% calories

from fat); 12g Protein; 37g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 490mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;

1/2 Vegetable; 1/2 Fat.

 

NOTES : The original recipe called for 6 cups of water but mine boiled

dry and I added an extra 2 cups of water. This was yummy.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

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