PASTA: sweet potato soup with split peas, pasta

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Sweet Potato Soup with Split Peas

 

Recipe By :Rose Reisman

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup chopped onion

3/4 cup chopped carrot

1 1/2 teaspoons minced garlic

6 1/2 cups vegetable broth

1 1/2 cups diced sweet

potatoes

3/4 cup dried yellow split

peas

1/3 cup small soup pasta

(such as orzo or

ditali)

1 tablespoon nutritional yeast

flakes -- see tip

herbal salt

substitute -- to taste

 

1. In a nonstick saucepan sprayed with vegetable spray, cook onions,

carrots and garlic over medium-high heat for 3 minutes or until softened.

 

2. Add broth or stock, sweet potatoes and split peas; bring to a boil.

Reduce heat to medium low; cook, covered for 40 minutes or until split

peas are tender.

 

3. Transfer mixture to a food processor; puree until smooth. Return soup

to saucepan. Add pasta and yeast; cook over medium heat, covered, for 8

minutes or until pasta is tender.

 

Editor's TIP - Rose's recipe suggested 1 cup fully cooked lean diced ham.

For a meat free soup, I substitution the nutritional yeast. Could also

substitute meat alternatives -- including cooked beans. I also added the

herbal salt substitute. --Pat

 

Source:

" Sensationally Light Pasta and Grains 1999 "

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Per Serving (excluding unknown items): 338 Calories; 5g Fat (12.4%

calories from fat); 15g Protein; 60g Carbohydrate; 12g Dietary Fiber; 3mg

Cholesterol; 1777mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 5212 0 0 0 5856 0 0 0 0 0 0

 

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