Contributed by: News Canada
(NC) - This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.
In large saucepan heat oil over medium heat, saute onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil.
Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.
Substitute water for broth and add 1 tsp (5 mL) salt.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: Calories: 180; Protein: 9.8 g; Fat: 3.0 g; Carbohydrates: 29.9 g; Dietary Fibre: 5.0 g
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