Austrian Tyrolese Soup
Soups > Vegetables >
Author: Massachusetts Cooperative Extension Service
Ingredients
1/2 cup dry split peas
4 cups water
2/3 teaspoon salt
2 tablespoons margarine
1/4 cup diced celery
1 large potato, diced
1 large onion, sliced
1 tablespoon chopped parsley
1 tablespoon flour
Directions
Cook peas, water and salt until peas are soft; drain peas and return to 4 cups water. In separate pan, melt margarine, add celery, potato, onion and parsley. Cook until vegetables are tender. Stir flour into margarine and vegetable mixture. Combine the two mixtures; simmer for 15 minutes. Serves 8.
Each serving contains 80 calories, 3 g protein, 3 g fat, 11 g carbs, 213 mg sodium, 8 mg cholesterol.
Recipes
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